Trabajos pizza chef en California

Job Description If you love making pizza... have experience in the kitchen... and want to make a career out of it ...then Bobby's New York Style Pizzeria is for you! We are in the heart of West Los Angeles between The Beverly Center and The Grove on West 3rd Street! We have many hours to chose from.. Open 7 days a week from 10am to 4am! Must work well under pressure and have a calm cool and collect attitude! You will be in charge of cooking Pizza, Pasta, Salads, and subs... Making fresh dough and sauces, veggy prep and cleaning! You also must know how to operate the front of house using our online delivery platforms and taking customers orders! \nCompany Description Authentic Italian Pizzeria and Pizza by the slice in the heart of the city Authentic Italian Pizzeria and Pizza by the slice in the heart of the city

Job DescriptionJob Title: Pizza Cook Location: Placerville, California Job Type: Full-Time Compensation: $22-$25/hour – Based on Experience Reports To: Head ChefAbout Us: At Starfield Vineyards, we believe the perfect glass of wine deserves an equally exceptional meal. We transformed our kitchen into a premier destination for Roman Style Pizza, weekly specials, and seasonal sides. We aren’t just "making pizza"; we are honoring a craft that prioritizes high-hydration doughs, long fermentation, and premium local ingredients. We are looking for a disciplined, detail-oriented Pizza Cook to join our team and work alongside our Head Chef to bring this vision to life. Job Summary: We are seeking a passionate and skilled Pizza Cook to join our culinary team. In this role, you will craft high-quality pizzas that reflect our commitment to fresh, locally sourced ingredients and exceptional guest experiences. You’ll work closely with the kitchen team to prepare, assemble, and cook pizzas to perfection, maintaining consistency, quality, and presentation in every dish. This position is ideal for someone who enjoys a dynamic, fast-paced environment and takes pride in delivering handcrafted food that delights our guests. Key Responsibilities: What You’ll Do • Dough Management: Execute the precise mixing, folding, and long-fermentation processes required for authentic Roman-style dough., • Station Mastery: Stretch, top, and bake pizzas in high-heat ovens, ensuring a consistent (crunch) and airy crumb., • Prep & Artistry: Prepare high-end toppings, house-made sauces, and seasonal ingredients for our pizza and focaccia sandwich programs., • Collaborate: Work closely with our Head Chef to maintain the exact standards of our signature recipes., • Quality Control: Ensure every tray leaving the kitchen meets our visual and culinary standards for wine-pairing excellence., • Efficiency: Maintain a clean, organized station during high-volume service while managing ticket times effectively. What You Bring • Experience: At least 1–2 years in a professional kitchen (pizzeria experience is a plus, but a passion for high-quality dough is a must)., • Technical Interest: A desire to learn the science behind high-hydration doughs and specialized Roman baking techniques., • Hustle: Commitment to maintain speed and quality in a high-volume, fast-paced service, • Teamwork: Communicate well with the kitchen and front-of-house staff to ensure the guest experience is flawless from start to finish, • Stamina: Ability to stand for long periods and handle the heat of a busy pizza kitchen., • Reliability: You take pride in showing up for your team and your craft., • Knowledge of food safety, sanitation standards, and kitchen hygiene practices, • Flexibility to work evenings, weekends, and during special vineyard events Why Starfield? • Work in a beautiful vineyard setting, in a modern kitchen, with top quality equipment., • Opportunity to learn specialized techniques from an expert Pizza Chef., • Competitive pay, a share of the tip pool, and a supportive, craft-focused work environment., • Discounts on our award-winning wines and food.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook with experience in Italian kitchen and pizza to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties, like cleaning as assigned by the head chef or management Qualifications:, • Previous experience in Italian cuisine and pizza is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Competitive Compensation, • 401k for eligible employees, • Health plan for eligible employeesJob SummaryWe are seeking a talented Pizza Chef to join our team. In this role, you will work closely with the manager and cooking staff to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. Pay is based on experience. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Supervise and coordinate food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • Extensive previous culinary experience, specifically with pizza, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills Inquire by calling (925) 390-5534 or emailing locandacapri@locandarestaurants.com

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy Italian restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, Experience on Pizza, baker and pasta is a plus, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

We are looking for a sous chef interested in learning about pizza technique, bread and dough making, and many other techniques in a high volume setting from chefs with experience at the best restaurants in the world. The sous chef role will be responsible for leading line ups, providing support on t

Job Description Job Description DETAILS OF POSITION Location: VSFB / Full-time: Monday – Friday / Weekends / Holidays / Hours: Varies / Starting rate: $22.48 per hour PURPOSE OF POSITION The Cook prepares and cooks high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. For more information visit our website: www.beaconthrives.org Essential Functions and Responsibilities • Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Executive Chef., • Prepares all food items in strict accordance with military dining facility guidelines and standards., • Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers., • Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use., • Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads., • Works closely with the Lead Cook II and other kitchen staff to ensure timely preparation and service of all meals., • Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service., • Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service., • Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines., • Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Shift Supervisor., • Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times., • Ensures compliance with all military dining facility policies and procedures., • Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Shift Supervisor., • Assists with setup, service, and cleanup for special functions and events as directed., • Participates in ongoing training and professional development as required by the dining facility., • Perform other duties as assigned by the Shift Supervisor. Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. Culinary arts training or vocational training preferred. Prior commercial kitchen experience or cooking for large groups desired. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A Certificates, licenses, registrations: Must obtain and maintain a California Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) Beacon is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status

Job Description About our Company: Ponte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery and surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Summary: The Cook II/Line Cook will be cooking in a high volume and fast paced kitchen. The Cook II will need to maintain an organized station for preparing, cooking and presenting products of highest quality. Compensation: $22.00 hourly Benefits: • Health, Dental + Vision, • 401K Matching, • 3 Weeks of PTO, • 2 paid holidays (Thanksgiving + Christmas) Essential Duties and Responsibilities: • Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner., • Responsible for prepping and making pizzas to order according to business volume, keeping waste at a minimum and efficiency at the highest possible levels., • Butcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum., • Work at the Broiler and Pizza station., • Prepare soups, sauces, and creates specials that exceed the guest’s expectations., • Suggest and create new menu items that exceed the guest’s expectations., • Responsible for cleanliness of the entire kitchen, including small and large equipment., • Check in deliveries ensuring food quality and accuracy of orders., • Assist Executive Chef in the absence of the Sous Chef/Lead Line Cook/Supervisor., • Perform all additional duties as requested by Executive Chef and Sous Chef., • Understand and adhere to environmental standards set by the Hotel., • Understands the Ponte values and service standards and adheres to them., • Ensure the safety of guests and associates., • Bring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station., • Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures., • Daily checkout with Chef before the end of shift., • Perform any additional duties as requested by the supervisor or manager. Knowledge, Skills and Abilities: • High School Diploma or GED, • 2-4 years of related experience., • Understand how to use, operate and care of all kitchen equipment.

Job Description DETAILS OF POSITION Location: JFTB / Full-time: Monday – Friday / Weekends / Hours: Varies / Starting rate: $20.50 per hour PURPOSE OF POSITION Beacon, formerly VTC Enterprises/LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960’s. To prepare and cook high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. For more information visit our website: www.beaconthrives.org Essential Functions and Responsibilities • Prepares all food items in strict accordance with military dining facility guidelines and standards., • Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Chef Manager., • Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers., • Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use., • Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads., • Works closely with the Chef Manager and other kitchen staff to ensure timely preparation and service of all meals., • Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service., • Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service., • Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines., • Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Chef Manager., • Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times., • Ensures compliance with all military dining facility policies and procedures., • Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Chef Manager., • Assists with setup, service, and cleanup for special functions and events as directed., • Participates in ongoing training and professional development as required by the dining facility., • Perform other duties as assigned by the Chef Manager. Supervisory responsibilities: None Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. One year experience in food service preferred. Culinary arts training or vocational training is preferred. Prior commercial kitchen experience or cooking for large groups desired. Previous experience using a grill preferred. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Ability to read and interpret a recipe. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A Certificates, licenses, registrations: Must obtain and maintain a ServSafe Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. Ability to train and work with individuals with disabilities. Knowledge of sanitation requirements and health code standards Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) Beacon is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status

Job Description DETAILS OF POSITION Location: VSFB / Full-time: Monday – Friday / Weekends / Holidays / Hours: Varies / Starting rate: $22.48 per hour PURPOSE OF COOK POSITION The Cook prepares and cooks high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service. This position supports daily food operations by following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members to meet meal service expectations and uphold military dining requirements. For more information visit our website: www.beaconthrives.org Essential Functions and Responsibilities • Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking. Any variations to recipes must be approved by the Executive Chef., • Prepares all food items in strict accordance with military dining facility guidelines and standards., • Prepares food by safely and efficiently operating a variety of kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers., • Measures and mixes ingredients accurately, washes, peels, cuts, and shreds vegetables, and trims and portions meats, poultry, and fish for culinary use., • Cooks a variety of menu items including, but not limited to, breakfast items, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads., • Works closely with the Lead Cook II and other kitchen staff to ensure timely preparation and service of all meals., • Garnishes and portions cooked food and places items in appropriate serving dishes, steam tables, and food transport carts in preparation for service., • Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils throughout the shift and at the end of service., • Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines., • Monitors and rotates stock to ensure freshness and reduce waste; immediately reports any stock shortages or product quality issues to the Shift Supervisor., • Follows all HACCP procedures, food safety protocols, and sanitation guidelines at all times., • Ensures compliance with all military dining facility policies and procedures., • Supports kitchen safety by reporting hazards, accidents, and unsafe practices to the Shift Supervisor., • Assists with setup, service, and cleanup for special functions and events as directed., • Participates in ongoing training and professional development as required by the dining facility., • Perform other duties as assigned by the Shift Supervisor. Qualifications Education and/or experience: Minimum of a high school diploma or equivalent. Culinary arts training or vocational training preferred. Prior commercial kitchen experience or cooking for large groups desired. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: N/A Certificates, licenses, registrations: Must obtain and maintain a California Food Handler Certification. Other skills and abilities: Must be able to multi-task and perform in a fast-paced work environment. Must be able to work weekends, evenings, nights and holidays. PURPOSE OF ON CALL SUPERVISOR POSITION Responsible for overseeing the planning, supervision, and daily operations of the Dining Facility during the assigned shift, ensuring exceptional service, contract compliance, and operational efficiency. Essential Functions and Responsibilities To perform this job successfully, a person must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned. • Collaborates with the Beacon Manager and Contractor Management to ensure contract requirements and objectives are met., • Provides supervision and direction to all subordinate food service personnel., • Oversees food preparation and service, ensuring meals are delivered to authorized personnel in a timely and professional manner., • Ensures cleanliness and sanitation of the dining facility, including interior and exterior areas and all equipment., • Assigns tasks and monitors progress of food service staff throughout the shift., • Troubleshoots operational issues, resolving problems directly or escalating to the appropriate supervisor when necessary., • Advises the Manager, Executive Chef, and/or Operations Manager on budgetary concerns and inventory shortages; may recommend or initiate menu adjustments as needed., • Manages daily operational requirements of Crunchtime and Aloha POS systems, including:, • Issuing and controlling funds., • Register setup and meal period operation., • Reconciling customer transactions and verifying deposits., • Supervises food production according to menus approved by the Executive Chef., • Coordinates with leadership on meal adjustments and special requirements., • Recommends equipment purchases or replacements and submits maintenance requests to the Operations Manager as needed., • Ensures necessary materials, equipment, and supplies are available to complete tasks efficiently., • Promotes excellent customer service by maintaining high standards for food quality, staff professionalism, and responsiveness to customer needs., • Orients new employees on facility procedures, policies, and expectations., • Coordinates and conducts training sessions for food service personnel., • Maintains records of food consumption, rationed meals, and paid meal transactions., • Recommends operational improvements and process enhancements., • Verifies daily cash receipts and ensures compliance with cash handling protocols., • Completes annual performance evaluations for assigned staff., • Supports a safe work environment through training, supervision, and coordination with the Risk Manager and Contractor Safety Team., • Maintains compliance with the HACCP program and other food safety regulations., • Performs other related duties as assigned. Qualifications Education and/or experience: Minimum of a High School diploma or equivalent. Bachelor’s degree in restaurant management is preferred. Minimum of five-years’ experience in catering/restaurant operations and a strong background in culinary arts as a GM/Executive Chef. Communication skills: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Ability to effectively present information in one-on-one and small group situations to Individuals served and other employees. Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment. Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action. Computer skills: Basic knowledge of Microsoft Office software. Certificates, licenses, registrations: Maintain First Aid, CPR and CPI Certifications. Must have a valid driver’s license with an insurable record. Must have an insured vehicle available for use during the course of employment. Maintain a Food Manager’s Certificate. Requirements • Must meet and maintain Food Manager's Certificate., • Valid driver’s license with an insurable record., • An insured vehicle available for use during employment., • Must meet and maintain Community Care Licensing criminal history criteria., • Maintain First Aid, CPR, and CPI Certifications (training available)., • Proficient in food planning and preparation. Benefits • Paid holiday, vacation, and sick leave, • Medical, Dental, Vision, and Life Insurance, • Retirement Plan, • Employment Assistance Program (EAP) Beacon is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.

Job Description Il Fornaio Cucina Italiana is interviewing for full time or part time Line Cooks. Hot line cooking experience in a full service restaurant is helpful but not required. Weekends are required. Join our team for the opportunity to be promoted to Lead Line Cook, Shift Supervisor or Sous Chef. We also offer excellent wages and benefits including full medical, dental, vision, life insurance, free uniforms, delicious complementary meals, employee discounts and the opportunity to work with our great Chefs and Management team. Prior experience as a Line Cook, Prep Cook, Pantry, Grill, Pasta, Pastry, Pizza, Sauté is highly desirable. Responsibilities include: • Cooking and preparing menu items in accordance with recipes and standards set by Il Fornaio, • Stocking and maintaining sufficient levels of food on the line, • Preparing and portioning recipes prior to service, • Maintaining a clean and professional appearance, • Adhering to food safety and sanitation guidelines, • Maintaining a positive teamwork attitude, • Communicating clearly, professionally and respectfully, • Being able occasionally lift and/or move up to 50 pounds, • Having a flexible work schedule including weekend availability and holidays Join our successful team today. Grazie!

Job DescriptionLEAD LINE COOK Salary Range DOE: $22 - $24 per hour + TipsABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.POSITION SUMMARYThe Lead Line Cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to theline cook team. This role acts as a bridge between the Sous Chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift.In addition to cooking responsibilities, the Lead Line Cook supports training, station oversight, quality control, and operational flow during service. This position does not have hiring, firing, ordisciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership.GENERAL ATTRIBUTES• Maintain a hospitality-first mindset, understanding that food quality, cleanliness, andteamwork directly impact the guest experience.• Lead by example with professionalism, accountability, and consistency.• Communicate clearly, calmly, and respectfully with teammates and management.• Take initiative in identifying issues and escalating them appropriately.• Remain flexible and solution-oriented in a fast-paced, changing environment.• Support a collaborative, inclusive, and positive kitchen culture.• Demonstrate reliability, integrity, and sound judgment at all times.ESSENTIAL DUTIES & RESPONSIBILITIES(Other duties may be assigned)Culinary Execution• Prepare and execute menu items according to approved recipes, portioning, andpresentation standards.• Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.• Ensure all ingredients and finished products meet freshness and quality expectations.• Plate, garnish, and present dishes to company standards.• Accommodate reasonable guest requests within established guidelines.• Operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).Station & Shift Leadership• Serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, andstation readiness.• Assist with opening and closing procedures, ensuring stations are properly set up and brokendown.• Monitor station inventory levels and communicate needs to the Sous Chefs.• Support quality checks, food temperatures, and sanitation compliance throughout service.• Help ensure prep lists are followed and service readiness is maintained.Training & Team Support• Assist in training new hires and cross-training team members using approved procedures.• Reinforce recipes, standards, and systems established by the chef team.• Provide real-time coaching and guidance during service as needed.• Model strong time management, organization, and communication skills.Sanitation, Safety & Organization• Maintain strict food safety, sanitation, and hygiene standards.• Ensure workstations, tools, and shared spaces remain clean, organized, and safe.• Follow all HACCP, Department of Health, and company policies.• Assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.Collaboration & Accountability• Act with honesty, integrity, and leadership aligned with company values.• Communicate issues, shortages, or concerns promptly to chefs or managers.• Support other kitchen stations and departments as business needs require.• Perform additional duties as assigned to support overall kitchen operations.QUALIFICATIONSTo perform this role successfully, an individual must be able to perform each essential dutysatisfactorily.Required• Minimum 3+ years of professional cooking experience• Strong foundational cooking and baking skills• Solid knife skills and understanding of kitchen safety• Ability to train, coach, and support peers• Ability to follow written and verbal instructions• Strong organizational and time-management skills• Ability to work calmly and effectively under pressure• Food Handler Certification (Food Handling & Sanitation Awareness)• Knowledge of Department of Health food service regulations• Flexible availability, including evenings, weekends, and holidaysPreferred• Prior experience in a lead, senior, or trainer role (hourly)• Strong understanding of station flow and service executionPHYSICAL DEMANDSThis position requires standing and walking for extended periods (8-10 hours per shift). The employee must be able to:• Regularly lift up to 30 lbs• Frequently lift up to 40 lbs• Occasionally lift up to 50 lbs• Perform repetitive motions including bending, stooping, reaching, lifting, twisting, grasping,and handling equipment• Work with kitchen tools, cleaning solutions, and commercial equipment• Utilize vision abilities, including close, distance, color, peripheral, and depth perceptionReasonable accommodations may be made to enable individuals with disabilities to perform essential functions.WORK ENVIRONMENTThe kitchen environment may be noisy and includes exposure to heat, cold, humidity, wet floors, and tight workspaces. Safety awareness and adherence to procedures are required at all times.EOETHE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. Job Posted by ApplicantPro

Job Description OVERALL We are seeking candidates who have a passion for craft beverages, awesome food, hospitality and the desire to be a part of a team. Reporting to the Chef de Cuisine this critical position will produce hot and cold foods prepared to the highest standards set by the executive chef and sous chef. Working on the pizza station, this position requires proficiency in preparing and baking pizza dough.. You are responsible for supporting and ensuring the standards, protocols and processes established by the Executive Chef are in compliance. This position is located at our Carmel Bistro and is an hourly full time position. EVERYDAY ESSENTIAL TASKS • Prepare all necessary menu items, including soups, sauces and salads, as directed by the chefs, • Discuss daily events and production schedule with the chefs, • Make suggestions to improve the quality of food production and presentation, • Ensure consistent product, portions, cuts, and amounts, • Carefully follow the recipes and portion control guidelines provided, • Add garnishes to completed plates of food, • Preparing and handling pizza dough, selecting toppings, cooking in a pizza oven., • Time the cooking of food to ensure that the entrees from each order are completed at the same time, • Assist in maintaining a clean and orderly work environment, • Clean cooking surfaces and equipment, • Check the quality of food produced at the station, ensuring consistency everything in place, • Arrange cooked food on the plates, ensuring an attractive presentation, • Contribute a list of needed items to the daily food order, with the approval of the chef, • Rotate food in coolers, dry storage and work station to ensure freshness and reduce waste, • Set up the work station, • Contribute to an environment of teamwork, • Comply with all Company safety and health policies and procedures SKILLS & EXPERIENCE • High school diploma or equivalent required., • At least 1 year culinary experience at a restaurant, resort or hotel property, • Hot and cold food preparation and sanitation skills., • Experience and skill with pizza making is a plus., • Good knife skills, • Valid Safe Food Handling certification (ServSafe) PHYSICAL & MENTAL REQUIREMENTS • Able to stand, walk, and be on your feet for prolonged periods, • Able to maneuver on uneven ground, • Able to read and follow written English instructions, • Able to regularly twist, turn, kneel, climb, stoop, bend, and occasionally crawl, • Lift and carry supplies and equipment weighing up to 50+ pounds using appropriate techniques and tools, • Able to safely navigate crowded spaces, • Operate food preparation appliances and machinery, • Able to tolerate exposure to extreme changes in temperature, • Able perform daily repetitive hand movements as it pertains to food preparation, • Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/or assistance, • Able to move 165-pounds, using appropriate techniques and tools, • Able to work in a factory/production environment which may be loud, slick, humid, cold, and hot, • Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors, • Able to comply with and enforce all health, safety, and personal hygiene policies and standards. PERKS • Medical, Dental, and Vision Insurance (FT employees), • 401K with employer match, • Paid holidays and sick leave, • Complimentary beer., • Discounts on food and beverage at our Carmel and Monterey locations. ABOUT ALVARADO STREET BREWERY Alvarado Street Brewery was founded by father-son duo John and J.C. Hill in March of 2014. What started as a neighborhood brewery restaurant in Downtown Monterey has evolved into three locations dedicated to serving Monterey county’s locals and visitors alike. Our production brewery & tasting room opened in the Spreckels Junction area of Salinas in 2016. In early 2018 we opened our R&D pilot brewery and bistro in Carmel-by-the-Sea, known as the “Stro.” Our newest addition to the ASB family is Alvarado Street Brewery & Tap Room located in Oldtown Salinas which opened the fall of 2022. We are committed first and foremost to the community we serve. Beer is a common thread that brings people together of all backgrounds and walks of life, and we welcome everyone through our doors. As an employer, we strive to ensure an equitable working environment that’s centered on inclusion and diversity. As a community partner, we engage with local nonprofits and environmentally focused organizations to be a great steward of the beautiful area we call home. EQUAL OPPORTUNITY EMPLOYER Alvarado Street Brewery & Bistro provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex, creed, gender, religion, marital status, age, national origin or ancestry, physical or mental disability, medical condition including genetic characteristics, sexual orientation, citizenship, pregnancy, childbirth and related conditions, military or veteran status, gender identity, gender expression, gender transitioning/transitioned, or any other consideration made unlawful by federal, state or local laws.

Job DescriptionDescription: Zooming Out At Urban Roots we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between fine times and great times and the kitchen staff is no exception. We are looking to have a kitchen filled with good vibes, respectful people and very delicious food. Line cooks will work directly with the sous chef on shift to ensure an excellent service and will report directly to the head chef. We're going to the moon, come with us. Desired peoples: • Feel stoked to be a part of a team but know how to work independently when needed ? Are ready to take on something brand new, • Are available on evenings, weekends and holidays, • Can read and follow instructions written in English, • Are emotionally aware, • Can multitask while giving heads up service, • Have full knowledge of all proper food storage, holding, heating, cooling and food handling, • Have a positive attitude, • Are able to take, give and implement constructive criticism, • Has basic booking knowledge, • Can work with speed efficiency, • Can maintain workplace safety, • Live fire pizza and grill experience Requirements: Physical and Mental Needs • Able to stand, walk, and be on your feet for prolonged periods, • Able to read and follow written English instructions, • Able to regularly twist, turn, kneel, climb, stoop, bend, crawl , lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools, • Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance, • Able to move 165 pounds, using appropriate techniques and tools, • Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors, • Able to comply with and enforce all health, safety and personal hygiene policies and standards Responsibilities • Prep, fill and organize station according to specs, • Maintain pars on your station, • Effectively communicate with linemates, prep team, chefs and expo about needs, pars, etc., • Full knowledge of menu items and their preparation, • Organize, consolidate and properly rotate product, • Maintain a clean and organized station including all equipment, • Assist with putting away orders, • Remove trash from your station, • Taste everything on your line

Job DescriptionDaytime Line Cook / Cocinero/a de Línea – Turno de Día.Lalla Grill Del Monte. Pay: $20–$23 per hour DOE, plus tips. Schedule: Part-time or Full-time | Daytime availability required, including weekends.Location: Lalla Grill Del Monte – Monterey, CA. Lalla Grill Del Monte is looking for an experienced and dependable Daytime Line Cook to join our kitchen team. This position will work primarily during daytime shifts and requires weekend availability. The ideal candidate is comfortable working in a fast-paced restaurant kitchen and is able to work across multiple areas of the line. This position will primarily be responsible for the salad, pizza, and dessert stations, along with additional prep and kitchen responsibilities as needed. Responsibilities: • Prepare and execute menu items for the salad, pizza, and dessert stations according to Lalla Grill recipes and standards., • Prepare and plate salads, pizzas, desserts, and other assigned menu items accurately and consistently., • Prepare pizza dough, toppings, sauces, cheeses, vegetables, and other ingredients needed for the pizza station., • Prepare salads, dressings, garnishes, vegetables, proteins, and other ingredients needed for the salad station., • Prepare, portion, plate, and garnish desserts according to restaurant standards., • Complete daily prep and ensure all necessary ingredients are ready before service., • Set up and maintain clean, organized, and fully stocked stations throughout the shift., • Monitor product quality, freshness, portion sizes, and proper food storage., • Follow recipes and portion standards to maintain consistency and control food costs., • Communicate effectively with chefs, managers, expo, servers, and other kitchen staff during service., • Maintain speed and accuracy during busy service periods while ensuring food quality and presentation., • Follow all food safety, sanitation, temperature-control, and proper food-handling procedures., • Assist other kitchen stations with prep and service when needed., • Complete assigned opening, cleaning, stocking, and closing duties., • Maintain a clean and organized work area throughout the shift., • Perform additional kitchen duties as assigned by the Chef or Manager. Qualifications: • Previous line cook or restaurant kitchen experience preferred., • Experience with pizza, salads, desserts, or multiple kitchen stations strongly preferred., • Comfortable working with pizza ovens and standard commercial kitchen equipment., • Ability to follow recipes, portion standards, and plating specifications., • Ability to work efficiently in a high-volume, fast-paced restaurant environment., • Dependable, organized, and able to work well as part of a team., • Strong attention to cleanliness, food quality, and presentation., • Ability to stand for extended periods and perform the physical duties required in a restaurant kitchen., • Must have daytime availability, including weekends., • Spanish-speaking preferred. Daytime and weekend availability is required for this position. Español. Pago: $20–$23 por hora, dependiendo de experiencia, más propinas.Horario: Medio tiempo o tiempo completo | Se requiere disponibilidad durante el día, incluyendo fines de semana. Ubicación: Lalla Grill Del Monte – Monterey, CA. Lalla Grill Del Monte está buscando un/a Cocinero/a de Línea para el Turno de Día con experiencia, responsable y confiable para unirse a nuestro equipo de cocina. Esta posición trabajará principalmente durante el día y requiere disponibilidad los fines de semana. El candidato ideal debe sentirse cómodo trabajando en una cocina de ritmo rápido y tener la capacidad de trabajar en diferentes áreas de la línea. Esta posición será principalmente responsable de las estaciones de ensaladas, pizza y postres, además de ayudar con preparación y otras responsabilidades de cocina según sea necesario. Responsabilidades: • Preparar los platillos de las estaciones de ensaladas, pizza y postres de acuerdo con las recetas y estándares de Lalla Grill., • Preparar y presentar ensaladas, pizzas, postres y otros platillos asignados de manera correcta y consistente., • Preparar masa para pizza, ingredientes, salsas, quesos, vegetales y otros productos necesarios para la estación de pizza., • Preparar ensaladas, aderezos, guarniciones, vegetales, proteínas y otros ingredientes necesarios para la estación de ensaladas., • Preparar, porcionar, presentar y decorar postres de acuerdo con los estándares del restaurante., • Completar la preparación diaria y asegurarse de que todos los ingredientes necesarios estén listos antes del servicio., • Mantener las estaciones limpias, organizadas y completamente abastecidas durante todo el turno., • Supervisar la calidad y frescura de los productos, las porciones y el almacenamiento adecuado de los alimentos., • Seguir las recetas y estándares de porciones para mantener la consistencia y ayudar a controlar los costos de alimentos., • Comunicarse eficazmente con chefs, gerentes, expo, meseros y demás personal de cocina durante el servicio., • Trabajar con rapidez y precisión durante períodos de alto volumen, manteniendo la calidad y presentación de los alimentos., • Cumplir con todos los procedimientos de seguridad alimentaria, higiene, control de temperatura y manejo adecuado de alimentos., • Ayudar en otras estaciones de la cocina con preparación y servicio cuando sea necesario., • Completar las tareas asignadas de apertura, limpieza, abastecimiento y cierre., • Mantener el área de trabajo limpia y organizada durante todo el turno., • Realizar otras tareas de cocina asignadas por el Chef o Gerente. Requisitos: • Se prefiere experiencia previa como cocinero/a de línea o trabajando en una cocina de restaurante., • Se prefiere experiencia con pizza, ensaladas, postres o varias estaciones de cocina., • Capacidad para trabajar con hornos de pizza y equipo comercial de cocina., • Capacidad para seguir recetas, estándares de porciones y especificaciones de presentación., • Capacidad para trabajar eficientemente en un restaurante de alto volumen y ritmo rápido., • Ser responsable, organizado/a y capaz de trabajar bien en equipo., • Atención a la limpieza, calidad y presentación de los alimentos., • Capacidad para permanecer de pie durante períodos prolongados y realizar las tareas físicas requeridas en una cocina de restaurante., • Se requiere disponibilidad durante el día, incluyendo fines de semana. Se requiere disponibilidad durante el día y los fines de semana para esta posición.

B&G’S PIZZA CHEF JOB DESCRIPTION. Bub and Grandma's Pizza is seeking an experienced Chef to help lead our high-volume pizza restaurant. This position is ideal for a chef with a strong operational background, exceptional organizational skills, and significant experience in high-volume pizza pro

Job Description American Beauty, on Rose Avenue in Venice is committed to chef- and product-driven food, warm hospitality, cutting-edge design, and creating a positive work environment. Our family of restaurants includes Superba Food + Bread in Venice, Superba Snacks + Coffee Pasadena and North Hollywood, the Tasting Kitchen, as well as Pitfire Pizza throughout Los Angeles and Orange County. We are looking for highly motivated people to join our team as Counter Server/Cashier, who possess a relentlessly positive attitude and care deeply about creating an amazing guest experience. QUALIFICATIONS: • 1 year of experience as a Counter Server/Cashier in fine dining or fast-casual restaurant, • The highest standards for cleanliness and organization, • Strong problem-solving skills, communication, and time management ability, • A focus on the details, especially food quality, food safety and sanitation, and cleanliness, • An active ServSafe Food Safety Certificate, • A flexible schedule. Mornings, nights, weekends, and holidays are requiredWHAT WE OFFER:, • Competitive hourly wage, • Life/Work balance, • Career advancement opportunities, • Benefits include vacation pay, medical, dental, vision insurance, and 401k, • Company dining packageFollow us on Instagram: @americanbeauty.la We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance. American Beauty is Equal Opportunity Employer.

Job Description Millhouse by Moonraker Brewing Co. is looking to hire a Pastry Chef to join our team! We are seeking an attentive, creative, and engaged individual to lead and support our pastry and bakery program. This role is focused on developing and executing a consistent, high-quality offering for both our coffee service and taproom dessert menu. The ideal candidate is organized, collaborative, and passionate about both classic and innovative pastry work. This position works closely with the Executive Chef and BOH leadership to build, maintain, and evolve our dessert and bakery offerings across multiple service channels, including daily service, seasonal specials, and catering. We strive to offer a positive environment, strong team culture, equal opportunity, and growth within the company. BOH and FOH work collaboratively to create a fun, supportive, and high-performing workplace. Our mission is to operate at a high level, support one another, and create opportunities for growth. We are located at 3501 Robin Lane, Cameron Park, CA 95682. Our fully appointed kitchen features a state-of-the-art pizza oven and open floor plan, with views of our 9,000 sq. ft. beer garden. It’s important to us that our team enjoys coming to work and takes pride in serving our community. Responsibilities • Lead and execute all pastry and baked goods production for coffee and taproom service, • Develop and maintain a consistent bakery program (pastries, breakfast items, breads, etc.), • Produce plated and grab-and-go desserts for taproom service, • Collaborate on seasonal menus, specials, and catering desserts, • Maintain high standards of quality, consistency, and presentation, • Manage prep schedules, production timelines, and par levels, • Ensure proper food safety handling and sanitation practices, • Maintain cleanliness and organization of BOH, including pastry station(s), • Execute daily, weekly, and monthly cleaning and deep cleaning protocols, • Inventory management, ordering, and proper product rotation, • Accurately measure, scale, and follow recipes, • Assist with broader kitchen operations as needed during service, • Occasionally engage with guests during service or special events Qualifications • Must have a California Food Handler certification, • Previous experience in pastry, baking, or dessert production required, • Strong understanding of baking fundamentals (doughs, batters, laminations, etc.), • High attention to detail, organization, and consistency, • Ability to work independently while contributing to a team environment, • Passion for creativity and continuous improvement, • Ability to follow recipes and also contribute to recipe development, • Comfortable working in a fast-paced, high-volume environment, • Ability to stand for extended periods (3–8 hours), • Ability to lift and move up to 50 lbs, • Experience with coffee program pairing or café-style offerings is a plus, • Knowledge and/or passion for the brewing industry is a plus Compensation & Details The starting pay for this position is negotiable depending on experience. This is a tipped position based on food sales. We are hiring for part-time or full-time roles. Benefits are available for full-time employees. 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 DescriptionCompany Description CocuSocial, one of North America's largest culinary experience providers, is seeking experienced Chef Instructors to lead fun, hands-on cooking classes in Sacramento. Our classes are hosted at unique partner venues including hotels, breweries, cafés, and event spaces. We create memorable culinary experiences for guests of all skill levels, and we're looking for talented chefs who are passionate about sharing their knowledge in an engaging, interactive environment. Job Description Why Teach with CocuSocial? • Flexible scheduling: teach as often as you'd like, from a few classes per month to multiple classes per week, • Competitive compensation: earn $200–$350+ per class, plus guest tips, • Creative freedom: teach cuisines and recipes you're passionate about, • Established platform: we handle marketing, ticket sales, customer service, and venue partnerships, • Supportive team: receive guidance on class development, operations, and best practices Responsibilities • Lead and organize the entire class experience, including ingredient purchasing, setup, instruction, and cleanup, • Create a fun, engaging, and beginner-friendly learning environment, • Teach classes in a hands-on, interactive format, • Maintain high standards of sanitation, cleanliness, and organization throughout the event, • Represent CocuSocial professionally while delivering exceptional guest experiences Class Concepts We're Looking For • Handmade Pasta, • Sushi Making, • Neapolitan or Artisan Pizza, • Dumplings, • Pad Thai, • Paella, • Street Tacos, • Empanadas, • French Pastry & Choux, • Cheese Making, • Mixology, • Wine Tasting Additional cuisines and specialties are welcome! Job Type: Part-time, Contract Pay: $200–$350 per day Benefits: Flexible schedule, referral program Work Location: In person, Sacramento, CA Qualifications • Passionate about food and excited to share culinary skills with others, • Professional culinary background, • Prior experience teaching cooking classes, culinary education, demonstrations, team training, or other instructional environments preferred, • Excellent communication and interpersonal skills, • Comfortable speaking to and engaging groups of up to 26 guests, • Ability to lift up to 50 lbs, • English (preferred) Nice to have: • Access to a venue (your home, commercial kitchen, restaurant, event space, etc.) that may be suitable for hosting classes Additional Information About CocuSocial CocuSocial is one of the premier culinary experience providers in the United States. As a minority-founded and owned company, we celebrate diversity and inclusivity across all backgrounds. Our network of Chef Instructors spans more than 30 cities nationwide, offering a wide variety of cooking, baking, mixology, and tasting experiences. We believe food brings people together and creates meaningful connections across cultures and communities. www.cocusocial.com Job Types: Part-time, Contract Pay: $200.00 - $350.00 per day Benefits: Flexible schedule Referral program Language: English (Preferred) Work Location: In person

De La Nonna, a popular pizza focused restaurant in the Arts District, DTLA is looking to hire a sous chef. This is a role with room for growth, as we are expanding and look to hire a sous chef who hopes to continually move up and grow in their career.

Job Description Join the Buona Forchetta Family ???? San Diego, CA | Full Time | E-Verify Employer ???? $30–$38 per hour, based on experience At Buona Forchetta, where Italian tradition meets San Diego soul, we serve more than just Neapolitan-style pizza and housemade pasta — we serve joy. As part of our dedication to culinary excellence, we are searching for a passionate and experienced Head Chef to lead our kitchen with heart, precision, and creativity. Who You Are: You’re a proven culinary leader with at least 10 years of experience in high-volume kitchens, a deep respect for traditional Italian cuisine, and a passion for managing teams with integrity and enthusiasm. You thrive in fast-paced environments and are always looking to elevate both the menu and the morale of your kitchen. Responsibilities: Ensure all kitchen operations meet Buona Forchetta’s high standards of quality, hygiene, and cleanliness Manage inventory, control stock levels, and handle supplier relationships to ensure top-quality ingredients Oversee our ghost kitchen operations and ensure consistency in off-site orders Maintain kitchen equipment and coordinate necessary repairs Collaborate with the General Manager on staffing issues, including attendance, scheduling, and disciplinary actions Develop new dishes in line with Buona Forchetta’s culinary vision Create and manage weekly kitchen schedules tailored to seasonal restaurant needs Lead by example and foster a supportive, team-focused kitchen culture Ensure guests enjoy an unforgettable culinary experience, every time Requirements: Minimum 10 years’ experience as a Chef in high-volume restaurants Proven leadership and team management skills Strong understanding of inventory, ordering, and kitchen equipment maintenance Experience developing seasonal menus and new recipes within brand guidelines Familiarity with ghost kitchen models a plus E-Verify participation required Why Work With Us? Buona Forchetta isn’t just a restaurant — it’s a family. From our first location in South Park to our growing family of trattorias, we value community, consistency, and a shared love of food. You’ll join a team that believes in working hard, supporting each other, and making guests feel right at home. Ready to bring your culinary expertise to one of San Diego’s most beloved Italian restaurants? Apply today and become part of the Buona Forchetta legacy.

Job Description Join the Buona Forchetta Family ???? Orange County, CA | Full Time | E-Verify Employer ???? $30–$38 per hour, based on experience At Buona Forchetta, where Italian tradition meets San Diego soul, we serve more than just Neapolitan-style pizza and housemade pasta — we serve joy. As part of our dedication to culinary excellence, we are searching for a passionate and experienced Head Chef to lead our kitchen with heart, precision, and creativity. Who You Are: You’re a proven culinary leader with at least 10 years of experience in high-volume kitchens, a deep respect for traditional Italian cuisine, and a passion for managing teams with integrity and enthusiasm. You thrive in fast-paced environments and are always looking to elevate both the menu and the morale of your kitchen. Responsibilities: Ensure all kitchen operations meet Buona Forchetta’s high standards of quality, hygiene, and cleanliness Manage inventory, control stock levels, and handle supplier relationships to ensure top-quality ingredients Oversee our ghost kitchen operations and ensure consistency in off-site orders Maintain kitchen equipment and coordinate necessary repairs Collaborate with the General Manager on staffing issues, including attendance, scheduling, and disciplinary actions Develop new dishes in line with Buona Forchetta’s culinary vision Create and manage weekly kitchen schedules tailored to seasonal restaurant needs Lead by example and foster a supportive, team-focused kitchen culture Ensure guests enjoy an unforgettable culinary experience, every time Requirements: Minimum 10 years’ experience as a Chef in high-volume restaurants Proven leadership and team management skills Strong understanding of inventory, ordering, and kitchen equipment maintenance Experience developing seasonal menus and new recipes within brand guidelines Familiarity with ghost kitchen models a plus E-Verify participation required Why Work With Us? Buona Forchetta isn’t just a restaurant — it’s a family. From our first location in South Park to our growing family of trattorias, we value community, consistency, and a shared love of food. You’ll join a team that believes in working hard, supporting each other, and making guests feel right at home. Ready to bring your culinary expertise to one of San Diego’s most beloved Italian restaurants? Apply today and become part of the Buona Forchetta legacy.

Job DescriptionCompany Description Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 32 major cities in the US including New York, San Francisco, LA, Chicago, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Sushi, Handmade Pasta, Pizza, Dumplings, Ramen, Cheese Making, Spanish Paella and Spanish Tapas and Mixology The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 1 year experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling.

Job Description A high volume, upscale, neighborhood pizzeria in East Los Angeles seeks a seasoned culinary leader with a passion for and experience with Italian cuisine. Dedication to great ingredients, authentic Cal/Italian flavors, and passion or interest in pizza making is a must. This is a role for an experienced chef in high volume upscale Italian restaurants/pizzerias. Candidates should be comfortable and excited by working in a fast-paced, high energy environment - ideally because they possess the confidence from having been there before. The chef will manage: • Financial performance: food cost, BOH Labor, Net operating income, • Team Culture: Hiring, training, management and development of culinary team, • Health Department Rating: Maintain A level, • Kitchen Leadership: Food Quality & Culinary Standards, Financial & Inventory Management, BOH Team Leadership & Development, • High Volume leadership: Lead and execute high-volume of orders (both in house, to go, and catering) with limited space to store/produce them., • Equipment, Repairs and Maintenance oversight and scheduling, • Communication & Company Leadership: Serve as a member of the leadership team and participate actively in management meetings, planning, budgeting, and restaurant initiatives., • Continuous Improvement & Growth: Oversee and execute the BOH components of new and growing business initiatives, increased catering and private events, and future initiatives developed by the company. This includes planning for staffing, menu development and execution, production, food cost, kitchen systems, and operational readiness necessary for successful implementation Bring forward ideas that can increase revenue, improve the menu, reduce unnecessary expenses, improve employee retention, or strengthen the guest experience., • Ownership Mentality: Approach problems with urgency and ownership, implementing solutions and following through to ensure they are effective. Requirements: • 2-5 years of CDC or Executive Chef experience in upscale, high volume full service Italian restaurants, • Passion for ingredients--especially pizza dough and great bread, • Strong financial acumen, • Organized. Experience in a small kitchen is a plus, • Adaptive: When issues come up, they should be quick to develop and implement new systems that alleviate any stresses on the staff or customers and should also be consistently re-visualizing the space/kitchen in order to organize and improve the flow of production and service., • The ideal candidate should be comfortable working collaboratively with other managers, assistant managers and employees Benefits: • Salary: $100-110K, • Health Benefits: 50% covered by employer, • 401K, • Flexible Time Off, • Cellphone allowance, • Restaurant group discounts, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

About the Brand This is a fast-growing, founder-led, multi-unit pizza franchise built on craft, quality, and real operational discipline. The founder is an internationally recognized, award-winning master pizza maker, and the brand runs a chef-driven pizza program with a level of ingredient detail and menu complexity well beyond a typical fast casual concept. The brand is in an active, high-growth expansion phase. Company name shared with candidates who advance in the process. About the Role This is a front of house training, hands-on role first and foremost. TechOpX is conducting this search for a boots-on-the-ground brand training authority, someone who leads training at new store openings and, between openings, travels to existing locations to inspect operations and reinforce brand standards. Training content and process matter, but execution on the floor matters more. What You'll Own ● Front of house guest experience and speed of service coaching, the primary focus of this role ● Menu and ingredient training, teaching franchisee teams the craft, chef-driven pizza program in depth ● New store opening training, leading teams through go-live ● Toast POS configuration, workflows, and staff proficiency ● Brand standards inspections at existing restaurants ● Direct, on-the-floor coaching of franchisee crews and management ● Training franchisee teams on P&L fundamentals, cost of goods, and labor management as part of overall operational excellence ● Reinforcing food safety standards and practices during openings and inspections Priority Focus: New Store Openings The brand is in an active, high-growth new store opening phase. Opening support is the near-term priority. You'll be on-site for openings, training crews on Toast, service flow, and brand execution from day one. Mastering a Craft, Chef-Driven Menu This brand's menu carries real complexity, specialty pizzas, quality ingredients, and standards rooted in the founder's championship craft. This isn't a menu you learn from a one-pager. You'll need to genuinely understand the ingredients, recipes, and craft behind the food so you can train franchisee teams to execute it consistently and speak to it with authority. Prior experience in a craft pizza or chef-driven restaurant environment is a significant advantage here. Deep Toast Fluency Required This role requires real, hands-on Toast experience, not just familiarity. You'll be training franchisee staff on the system directly, troubleshooting on the floor, and making sure every location runs it the same way. Brand Partner Support This brand operates on a franchise model. Brand Partners (franchisees) and their teams are who you'll train and support directly. You need to be someone who can walk into a franchisee's restaurant, earn credibility fast, and get their crew running the brand right. Who You Are ● Operator-first: you've worked the floor in fast casual or QSR, ideally pizza ● A student of the craft: you care about ingredients, technique, and getting the menu right, not just moving tickets ● High-energy, driven, and eager to grow, but polished enough to represent the brand with franchisees and executives alike ● Hands-on: you're in the restaurant, not just presenting a deck ● A natural coach who can train frontline teams and have their respect by the end of the shift ● Comfortable with heavy travel (60–70%) and a fast-moving, high-growth environment ● Based near current California restaurants or local to Las Vegas is ideal Required ● Hands-on fast casual or QSR operations experience, ideally pizza or a comparable high-volume concept ● Strong working knowledge of Toast POS ● Experience training and coaching frontline restaurant teams ● Ability to learn a complex, craft-driven menu in depth and train others on it ● Willingness and ability to travel 60–70% of the time ● Experience working directly with franchisees or independently operated locations ● P&L literacy, understanding cost of goods, labor percentage, and controllable expenses ● Food safety knowledge, ServSafe Manager certification or equivalent Strong Plus ● Experience in a craft pizza or chef-driven restaurant environment ● Prior experience with a larger corporate or multi-unit restaurant group ● Formal corporate training background ● Experience supporting new restaurant openings from the ground up ● Prior General Manager or multi-unit operational leadership experience ● Hands-on labor cost management and scheduling experience ● Inventory and cost-of-goods management experience Equal Opportunity Employer This employer is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by applicable law. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionWe are seeking a Pantry Cook to join our team. Must be ready to thrive in a fast pace environment. Responsibilities: • Daily Salad station preparation and maintenance, • The pantry cook is in charge of making cold and hot appetizers, including salads, vegetable prep, meat trays, bruschettas, • Pizza and sandwiches, • Dessert organization and maintenance, • Maintain the cleanliness of the salad/pantry areas, • Check and maintain the freshness and quality of ingredients, • Assist chef as requested in prep work and daily operations, • Standardize recipes and plate presentationsQualifications:, • Previous experience in kitchen settings, cooking, or other food prep pantry-related fields required, • Passion for food and cooking techniques- knife skills required, • Strong leadership qualities, • Ability to thrive in a fast-paced environment

Job Description Dining Room Supervisor San Diego, CA Compensation: $21.82 to $28.90 per hour Benefits Medical, Dental, and Vision Insurance University Retirement Contribution Paid Time Off Ten Paid Holidays Professional Development & Tuition Opportunities Access to On-Campus Fitness Centers Advancement Opportunities Employee Discounts Complimentary Shift Meals Uniform Provided Minimal Late Night Hours About the Opportunity We are seeking an energetic Dining Room Supervisor to help lead one of San Diego's premier campus dining operations. This high-volume, multi-concept dining venue features a diverse selection of culinary stations including global cuisine, fresh sushi, wood-fired pizza, Mediterranean specialties, Mexican favorites, salads, soups, desserts, and chef-inspired daily features. This is an excellent opportunity for a hospitality professional who enjoys leading teams, creating exceptional guest experiences, and supporting a fast-paced food service operation where quality, teamwork, and service excellence are top priorities. Position Overview The Dining Room Supervisor supports the daily operation of a large multi-concept dining facility by leading front-of-house operations, supervising team members, ensuring exceptional guest service, and maintaining operational standards throughout each shift. This leader works closely with management to oversee staffing, training, scheduling, inventory support, food safety, event execution, and daily operational excellence while creating a welcoming dining experience for guests. Key Responsibilities Dining Room Leadership Lead daily front-of-house operations during assigned shifts Supervise team members to ensure exceptional hospitality and guest satisfaction Maintain a clean, organized, and welcoming dining environment Support opening, closing, and daily operational procedures Assist with special events and campus functions as needed Team Leadership Train, coach, and develop front-of-house team members Support onboarding and ongoing employee development Monitor daily performance and provide coaching and feedback Promote teamwork, accountability, and a positive workplace culture Assist with scheduling and labor deployment Guest Experience Deliver exceptional hospitality and resolve guest concerns professionally Ensure dining stations remain clean, stocked, and visually appealing Partner with culinary teams to maintain food quality and presentation Support merchandising and promotional initiatives Create memorable experiences for students, faculty, staff, and campus visitors Operations Management Assist with inventory, ordering, and operational organization Support labor management and daily scheduling Maintain operational records and shift communication Coordinate setup and breakdown for special events when required Monitor product availability and assist with replenishment throughout service Food Safety & Compliance Maintain food safety, sanitation, and health department standards Ensure temperature logs, cleaning schedules, and operational checklists are completed Promote a safe working environment for guests and team members Support equipment maintenance and facility cleanliness Ensure compliance with company policies and operational procedures Qualifications High school diploma or GED required Minimum two years of restaurant, hospitality, catering, hotel, or food service experience Minimum one year of supervisory or shift leadership experience preferred Strong leadership and guest service skills Excellent communication and organizational abilities Experience working in a high-volume hospitality environment Knowledge of food safety and sanitation standards Ability to work a flexible schedule including evenings, weekends, holidays, and special events Ability to thrive in a fast-paced, team-oriented environment Why This Opportunity Stands Out This is an outstanding opportunity for an experienced hospitality leader looking to grow within a nationally recognized dining program. You'll help oversee one of San Diego's busiest multi-concept dining operations while developing your leadership skills in an environment focused on quality, innovation, teamwork, and exceptional guest service.

Truly Pizza in Laguna Beach, CA seeks a Pizzaiolo/la to lead the restaurant's food program as Head Chef.

Job Description The Indian Kitchen Helper will assist in a busy restaurant kitchen, supporting the head chef by preparing ingredients, maintaining cleanliness, and managing kitchen tasks. This role is essential for ensuring smooth kitchen operations and a hygienic work environment. Responsibilities • Prepare food and cut vegetables as directed, • Maintain cleanliness and sanitation in the kitchen, • Manage kitchen tasks including dishwashing and waste disposal, • Support overall kitchen management under the supervision of the head chef Preferred Qualifications • 1+ years of experience in kitchen assistance, • Basic knife skills and food safety knowledge, • Familiarity with cleaning and sanitation practices, • Strong time management and teamwork abilities, • Effective communication skills, • Physical stamina to handle kitchen demands, • No formal education required\nCompany Description Indian restaurant with Pizza Indian restaurant with Pizza

Job Description Sous Chef — Two Kitchens, One Team, and a Year of Leadership Coaching on Us Domenico Winery & Domenico Catering & Events · San Carlos, CA · Full-time · $75,000–$85,000/year Friday night. Two kitchens. One chef who can lead an incredible team that runs them both. At 5 p.m., the Osteria is filling up: 100 seats, house-made pizza and pasta, a line that has to move. Across the building, 250 wedding guests are about to sit down for dinner in our event hall. Somewhere between the two, our Sous Chef is tasting a sauce, checking a plate and calling the next course. That's a normal Friday at Domenico. We run an Italian restaurant open five days a week and 300 events a year, from intimate private dinners to 600-guest galas, all from one urban winery in San Carlos. If that sounds like the most fun you could have in a kitchen, keep reading. Why this isn't just another sous chef job 1. We invest a full year in your growth. In your first year, Domenico pays for you to go through the David Scott Peters Restaurant Transformation Intensive, a year of coaching and training in the systems behind profitable, well-run kitchens: food cost, labor, prep, ordering, inventory and leadership. Most chefs learn this the hard way, if ever. You'll learn it on our dime, with real kitchens to put it into practice., 2. You'll have a clear path up. This is step one of our culinary leadership path: • Sous Chef → Executive Sous Chef → Chef de Cuisine, • Performance and growth are reviewed every year, and the path is written down, not a vague promise. 1. You'll work directly with the Executive Chef. You report to the Executive Chef and act as his right hand across both kitchens. You'll run the floor; he'll coach you on the bigger picture., 2. You'll never be bored. Osteria service Wednesday through Sunday, plus 300 events a year: weddings, corporate galas, fundraisers and winemaker dinners. Tastings with clients. Seasonal menus. Every week is different. What you'll do • Lead the back-of-house team in both the Osteria and our banquets kitchen: line cooks, prep cooks, pizza team and dishwashers, • Run the line and expedite Osteria service, keeping our regional Italian cooking and pizza consistent, • Own pizza dough and fresh pasta standards, • Turn event menus, BEOs and guest counts into prep lists and production schedules, then lead execution on site and off site, • Order, receive and take inventory across both kitchens, and help hit food cost and labor targets, • Train and develop your team, and run pre-shifts and post-event debriefs, • Keep both kitchens clean, safe and ServSafe-sharp, • Step in as the Executive Chef's backup when he's out, • Please click here for a more detailed job description What you bring • 5+ years of progressive kitchen experience, including 2+ years leading a team (Junior Sous, Sous or Kitchen Manager), • Experience in both restaurant service and high-volume catering or banquets, • Italian cuisine and pizza experience is a big plus, • A calm, organized leader who takes ownership and makes the people around them better, • ServSafe Manager certification (or the ability to get it within 30 days) and a valid California driver's license, • Able to lift 50 lbs and work long shifts on your feet What we offer Pay and growth • $75,000–$85,000 salary (full-time, exempt), depending on experience, • A year of David Scott Peters Restaurant Transformation coaching, fully paid by Domenico, • Salary reviewed every year, based on performance, • A clear promotion path to Executive Sous Chef and Chef de Cuisine Health and retirement • Health insurance: company pays 50% of your premium on our bronze plan (currently Kaiser Permanente), starting the first of the month after 60 days, • Safe Harbor 401(k) after your first year Time off • 10 paid vacation days a year (accruing after your first 90 days) growing to 15 days starting in year four, • 8 paid company holidays: New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, the day after Thanksgiving, Christmas Eve and Christmas Day. If an event needs you on a holiday, you get another paid day off, • Paid sick leave Schedule • A flexible five-day schedule: choose Tuesday–Saturday or Wednesday–Sunday, with flexibility for evening and weekend events, • No 2 a.m. closes: the Osteria wraps by 9 p.m. (6 p.m. on Sundays) Perks • 50% off Domenico wines, • 25% off food and beverage at the Osteria (on-shift meals and to-go), • 25% off retail merchandise and 30% off Cantina refills, • Quarterly team-building events and recognition awards, • Mileage reimbursement for off-site events Who we are Domenico Winery is a family-owned urban winery, Italian restaurant and event venue in San Carlos, making award-winning wine for more than 20 years. We're Italians who love hospitality, and we treat our guests and our team like family. Our culture runs on our GRAPES values: • Gratitude: we appreciate every guest, team member and opportunity, • Respect: we honor our clients, partners and one another, • Accountability: we own our actions and outcomes, • Positivity: we lead with optimism and solutions, • Excellence: we aim for the highest standards in everything we do, • Synergy: we win together through teamwork and collaboration We work hard, we celebrate wins together, and yes, there's always good wine at the end of the night. Ready to run two kitchens and grow into a Chef de Cuisine? Apply with your résumé and a sentence or two about the dish you're proudest of. We review every application and move quickly: the right chef could be in our kitchen in weeks. Domenico Winery is an equal opportunity employer. We celebrate diversity and are committed to an inclusive workplace for all.