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A new opportunity from BMRS Hospitality Recruitment Executive Chef for Compass One at Amazon in Culver City! Global Leader in Business and Industry Dining Compass Group is a global leading foodservice and facilities management company that prides themselves on providing richer, fuller customer experiences rooted in strong ethics and personal values. The company serves meals to millions of people in 35 countries and employs and engages more than 550,000 people globally, with an established brand portfolio across core sectors of Business & Industry, Healthcare & Senior Living, Education, Sports & Leisure and Defense, and Offshore & Remote. Compass Group’s mission and vision remain simple: deliver the best and most efficient food service for every client consistently, ethically and sustainably, while maintaining a shining reputation for great people, service, and results. The Compass team is creative, highly effective, and continuously growing and evolving. Guided by experienced and thoughtful leaders who motivate and inspire effective operations and progressive ideas, Compass innovates dining solutions that deliver the full benefit of outsourced food services with the combined strength of their global and passionate local teams. Their foodservice companies offer flexibility, professionalism and exceptional cuisine with ever evolving menus, seasonal dishes, and fresh, creative recipes. Compass One is seeking a talented Executive Chef to lead the culinary program for Amazon’s Culver City Campus. With a dynamic multi-outlet operation already in motion, the ideal chef is a strong leader who is able to efficiently organize high profile events and drive café offerings. This role requires an individual who is fluently versed in executing multiple catering functions in a day, including production, adapting orders/staffing to fluctuating business volume, and navigating BEOs. The Executive Chef provides creative input in collaboration with culinary leadership on new menu changes, piloted programs, seasonal updates, and client requests. The team is looking for a chef who is adaptable as the campus needs shift and grow; provides motivating leadership that fosters a supportive team environment; and leverages systems and SOPs to drive efficiency. This typically weekday role (occasional weekend and evenings) offers an excellent work-life balance and a standout opportunity for proven leaders ready for their next step. Compensation includes a base salary in the range of $100k-$120k, bonus potential, medical/dental/vision benefits, life insurance, retirement plan, PTO, and other company perks! Please do not reach out to Compass Group directly. Qualified applicants will be contacted. Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

The Executive Chef will run the kitchen independently while collaborating with Chef David on seasonal updates, new dishes, and standards. Prose Kitchen & Bar — Woodland Hills, CA. This is a hands-on Executive Chef role responsible for kitchen performance across prep and service, including staf

Job Description Department: Kitchen & Production Experience: 2+ Years Required Experience Head Pastry Chef / Kitchen About the Role including toffees, caramels, brittles, and fudge. You will bring precision, creativity, and deep product knowledge to every batch, ensuring consistent quality and presentation across our full confectionery offering. Key Responsibilities • Prepare and produce chocolate confections including truffles, ganaches, enrobed pieces, and moulded chocolates using proper tempering techniques for dark, milk, and white couverture. • Cook and craft sugar-based confections such as soft and hard caramels, toffee, butterscotch, pralines, nougat, marshmallows, and boiled sugar sweets with precise temperature control. • Monitor cooking temperatures at critical sugar stages (soft ball, hard ball, soft crack, hard crack) using calibrated thermometers and refractometers. • Execute recipe formulations accurately, batch production schedules, and scaling requirements while maintaining consistent flavour, texture, and yield. • Assist in the development of new confectionery products, seasonal lines, and gift box assortments in collaboration with the Head Chef. • Maintain a clean, organised, and compliant kitchen workspace in accordance with food safety standards (HACCP), including proper storage of ingredients such as couverture, sugars, dairy, and nuts. • Manage ingredient stock levels, report low supplies, and minimise waste through efficient production planning. Required Skills Desirable Experience • Chocolate tempering (manual & machine), • Sugar cookery & temperature control, • Pulled & blown sugar work, • Panning & enrobing techniques, • Caramel, toffee & fudge production, • Ganache preparation & flavouring, • Batch scaling & recipe accuracy, • Marzipan & fondant work, • Bean-to-bar chocolate knowledge, • Shelf-life & packaging knowledge, • HACCP & food safety compliance • Pastry or patisserie background, • Allergen awareness • Cocoa origin & flavour profiling Qualifications & Requirements • Minimum 2 years experience in a professional confectionery, chocolate, or pastry kitchen environment., • Culinary qualification (NVQ, City & Guilds, Le Cordon Bleu, or equivalent) preferred but not essential with demonstrated experience. • Food Hygiene Level 2 certificate (Level 3 preferred)., • Ability to work methodically and accurately in a fast-paced production environment., • Strong understanding of ingredient behavior, including the crystallization of sugars and the emulsification properties of chocolate Company DescriptionAt iLink Business Management, we specialize in connecting top talent with exceptional opportunities. Since 2004, we have been a trusted partner for both companies and job seekers, providing customized staffing solutions that drive growth and success. Whether your company is looking to scale its team quickly or you, as a professional, are seeking your next opportunity, we are here to make the process seamless, efficient, and successful. Our industry expertise, personalized approach, and commitment to excellence set us apart in a competitive market. We place candidates in administrative, office, customer service, light industrial, and manufacturing positions, offering flexible hiring options that include temporary, temp-to-hire, and direct placement. Let's build your future, together.At iLink Business Management, we specialize in connecting top talent with exceptional opportunities. Since 2004, we have been a trusted partner for both companies and job seekers, providing customized staffing solutions that drive growth and success.\r\n\r\nWhether your company is looking to scale its team quickly or you, as a professional, are seeking your next opportunity, we are here to make the process seamless, efficient, and successful. Our industry expertise, personalized approach, and commitment to excellence set us apart in a competitive market.\r\n\r\nWe place candidates in administrative, office, customer service, light industrial, and manufacturing positions, offering flexible hiring options that include temporary, temp-to-hire, and direct placement.\r\nLet's build your future, together.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Employee discounts, • Flexible schedule, • Free uniforms, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Oversee kitchen operations with the goal of increasing revenue and profit, • Supervise and coordinate all 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, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills, • restaurant experience

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description This position is for The Original Pantry worksite. Hope Mission Statement The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Position Purpose and Summary The Executive Chef will lead the culinary relaunch of The Original Pantry Café, one of Los Angeles’ most iconic and historic restaurants. This role is responsible for day-to-day kitchen operations while collaborating closely with the Senior Director of Food Services on menu development, execution, and creative direction. The Executive Chef will play a critical role in modernizing the menu while honoring the restaurant’s legacy and customer favorites. The ideal candidate is both a strong operator and a creative leader, with experience managing high-volume kitchens, working in union environments, and guiding teams through change. This position is central to reestablishing The Original Pantry as a beloved institution with a renewed vision. Responsibilities Culinary & Menu Leadership * Develop, design, and execute menus aligned with the brand and financial goals. * Ensure consistent food quality, taste, presentation, and portion control. * Establish and maintain standardized recipes and preparation procedures. * Oversee all food preparation and plating during service. * Lead seasonal menu updates and special offerings. * Execute and manage all daily kitchen operations for The Original Pantry Café and shared services for Riordan’s Tavern as applicable. * Collaborate with the Senior Director of Food Services on menu development, with final approval resting with the Senior Director. * Modernize the menu using current culinary trends while retaining core customer-favorite dishes from the original menu. Operations & Quality Control * Oversee food production, food safety, and kitchen sanitation in compliance with health codes and ServSafe standards. * Ensure consistent execution, speed of service, and product quality in a high-volume environment. * Maintain efficient kitchen workflow, prep systems, and line execution. * Oversee kitchen cleanliness, organization, and equipment maintenance. * Participate in equipment selection, kitchen layout improvements, and workflow redesign as part of the reopening process. * Manage food cost, waste reduction, and inventory systems to meet budget targets. * Monitor and manage kitchen scheduling to support service needs. Leadership & Union Workforce Management * Supervise and lead a unionized kitchen staff, maintaining compliance with collective bargaining agreements. * Foster a respectful, professional, and inclusive kitchen culture. * Train and mentor cooks and trainees, including individuals participating in workforce development programs. * Work collaboratively with FOH leadership to ensure smooth service and guest experience. * Recruit, hire, train, and supervise kitchen staff. * Establish clear performance expectations and accountability standards. * Provide coaching, mentorship, and performance feedback. * Address performance concerns in a timely and professional manner. * Foster a respectful, team-oriented kitchen culture aligned with Hope the Mission’s values. Financial Management * Manage food cost percentage within established budget. * Control inventory, ordering and vendor relationships. * Minimize waste through forecasting, portion control and proper storage practices. * Collaborate with the General Manager on budgeting and financial performance. * Analyze cost reports and adjust purchasing menu strategy accordingly.Point 1 Required Skills & Core Competencies * Report directly to the Senior Director of Food Services. * Work cross-functionally with the General Manager and workforce development staff. * Participate in planning meetings related to reopening, renovations, and menu launches. * Ensure kitchen operations reflect Hope the Mission’s commitment to dignity and service. * Contribute to the strategic growth and reputation of The Pantry as a social enterprise.Skills and competencies the job requires (usually for the sake of performance) Qualifications * Minimum 5–7 years of executive or senior chef experience in high-volume restaurants. * Demonstrated experience modernizing or relaunching a food concept. * Prior experience working in a union kitchen environment is preferred. * Strong leadership, training, and team development skills. * Knowledge of classic American diner food and contemporary trends. * ServSafe certification required (or ability to obtain). * Experience working with diverse and transitional workforces is plus. Mandatory Requirements: * Background Screening – Employment is contingent upon the successful completion of a criminal background check. * Drug and Alcohol Testing – Candidates must pass pre-employment and, if applicable, ongoing drug and alcohol screenings in accordance with company policy. * Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record. * Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the United States. * Compliance with Company Policies – All employees must comply with company policies, including safety, confidentiality, and conduct standards. Schedule / Shift Exempt

Job Description Pastry Chef | Chic European Bakery Location: Los Angeles, CA Position Type: Full-Time, Hourly Compensation: $26–$28 per hour Position Overview We are seeking a talented and driven Pastry Chef to lead the pastry and bakery program within a dynamic café environment. This role works closely with the Café Manager and Head Chef to develop and execute a thoughtful, seasonal pastry offering while overseeing daily pastry operations. The ideal candidate is both creative and highly organized, with strong technical pastry skills and a passion for quality, consistency, and guest experience. Key Responsibilities Pastry Production & Execution • Prepare a wide variety of baked goods including cakes, scones, breads, and pastries, • Execute recipes involving doughs, batters, custards, creams, and other pastry components, • Develop innovative and seasonal desserts to enhance the menu, • Monitor and manage inventory of pastry ingredients and supplies, • Assist with ordering and sourcing of both food and non-food items, • Oversee cleanliness and organization of all pastry and kitchen areas, including storage and prep spaces, • Provide guidance and direction to kitchen staff as needed, • Collaborate closely with Café Manager and Head Chef on daily operations and menu execution, • Support a positive, team-oriented work environment Qualifications • Proven experience as a Pastry Chef, Baker, or similar role, • Strong knowledge of classical and modern pastry techniques, • High level of creativity with attention to detail and presentation, • Strong organizational and time management skills, • Ability to multitask in a fast-paced environment, • Effective communication and teamwork skills, • Self-motivated and proactive with a strong work ethic, • Professional, organized, and detail-oriented, • Adaptable and solutions-focused, • Passionate about pastry, hospitality, and guest experience Benefits • Healthcare coverage, • 401(k) plan, • Paid Time Off (PTO), • Employee discounts, • Equal Employment Opportunity #AA

Job Description • We are hiring immediately for full time PASTRY CHEF positions., • Location: Delta Sky Club -Dept 127 200 W., Los Angeles, CA 90045. Note: online applications accepted only., • Schedule: Full time schedule. Open availability is preferred; weekends are required. More details during interview., • Requirement: Previous pastry experience is required. Fine dining, restaurant/Hotel/Resort experience preferred., • Perks: Weekly pay!, • Fixed Pay Rate: $30.15 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1490419. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1490419 [[req_classification]]

Job DescriptionBenefits: • Employee discounts Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; its an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmarks daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance. Under the guidance of the Chef Partner, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service and support the wine program. This role will be instrumental in • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all service standards are consistently met and presented according to the restaurants hospitality values., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Collaborate with Chef Partner and Beverage Director in tasting and curating wines for the program, to ensure the list reflects the restaurants vision., • Works closely with the wine director and management team to track performance, and contribute to strategic decisions around inventory and sales of wine program, • Assist in educating front-of-house staff on wine knowledge, pairing recommendations, and service techniques to maintain a high standard of hospitality., • Directly address guest discrepancies and complaints for effective resolution., • Ensure compliance with all payment and cash handling policies., • Execute the Chefs service sequence guidelines effectively., • Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently., • Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment., • Facilitate smooth opening and closing of shifts., • Assist with running a smooth service and floating wherever and whenever needed., • Ensure smooth execution of wine service on the floor, including proper presentation, pouring standards, and guest engagement., • Highschool Diploma or equivalent, Level II Court of Master Sommeliers; bachelors degree in business administration preferred, • 2+ years minimum in the hospitality and restaurants sector., • Communicate and understand the predominant language(s) of the restaurants trading area, • Have elevated knowledge of service, food, and beverage, generally involving at least three years of front-of- house operations and/or assistant management positions, • Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft Excel, • Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish., • Represent Lielle/Maree professionally through your personal appearance, communication, and respect for others., • Following through on responsibilities., • Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction., • Act with integrity., • Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities., • Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste., • Welcome suggestions and new ideas as an opportunity to learn, grow and improve services., • Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner., • Strive to establish standards we hope will have an impact on the overall industry in the future., • Continuously assess and adapt management roles to meet the evolving needs of the restaurant., • Partner with HR to address claims, liabilities, terminations, and compliance matters. This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

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

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all 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:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • 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

Job DescriptionDescription: Job Title: Restaurant Manager Reports To: Assistant General Manager / General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all dayparts and activations (à la carte, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements: Required Qualifications • 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required., • Proven success running busy shifts while balancing guest experience, team coaching, and cost controls., • Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Strong communication, conflict resolution, and coaching skills; organized and detail-oriented., • Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices., • Wine/spirits and culinary knowledge to guide guest choices and support sales., • Ability to stand and walk for extended periods (up to 8 hours)., • Ability to lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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

Job Description Join the Magpies Softserve Silver Lake Team Magpies Softserve Highland Park is a chef-owned and operated soft serve ice cream shop dedicated to doing things differently. We make everything in-house and from scratch—from our soft serve bases to our toppings. You won’t find gummy bears or M&M’s here. Instead, we focus on high-quality ingredients like real milk, cream, and sugar, along with thoughtfully crafted vegan soft serve made from oat milk, almond milk, or coconut milk. Our mission is simple: exceed guest expectations in both quality and service. Amazing product can only take us so far—it’s our team that brings the experience to life. We’re proud of the positive, hardworking culture we’ve built at Magpies, and we’re excited to grow our team with people who genuinely care about what they do and how they show up for others. This is a great opportunity to gain hands-on experience in food service, work in a supportive and upbeat environment, and make great money while doing it. Pay • $17.78/hour + tips, • Part-time, • Strong listening and communication skills, • Ability to multitask and stay organized in a fast-paced, high-volume environment, • Comfortable tasting both dairy and non-dairy products (milk, oat milk, almond milk, coconut milk), • A consistently positive attitude and team-first mindset Not hiring for seasonal positions at this time 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 • We are hiring immediately for full time and part time PASTRY CHEF positions., • Location: Academy Museum of Motion Pictures - 6067 West Wilshire Boulevard, Los Angeles, CA 90036. Note: online applications accepted only., • Schedule: Full time and part time schedules. Days and hours may vary; mornings and evenings are included. More details upon interview., • Requirement: 1 to 2 years of previous related experience is preferred. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1514071. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Performs other duties as assigned. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Abides by all Company policies and procedures including but not limited to: * The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. * The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. * The use of slip-resistant shoes and proper lifting techniques. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: We are looking for Seasonal/Part Time LINE COOKS to join our team as we continue our quest to Change the World Through the Power of Food! If you are one of the areas most talented and passionate hospitality professionals, come help us bring the stories of Chef José Andrés to life! What we would like from you: • Leverage knife skills, experience and technique to confidently prep and run a station during busy service., • Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations., • A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage., • Understand all ingredients as they pertain to each recipe and preparation of each authentic menu item What you can expect from us: • Competitive Pay with industry leading benefits, • Access to Medical, Dental, Vision, 401k, and even insurance for your pets, • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Career Advancement opportunities Requirements: Abilities & Working Conditions • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Requires manual dexterity to use and operate all necessary equipment., • Required to work nights, holidays and weekends. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

Job Description Living Room A home away from home where creatives celebrate music, art, design and culture. We are a private membership club open to members and their guests only. The Role The Chef de Cuisine (CDC) leads the culinary program for The Terrace, overseeing day-to-day kitchen operations, menu execution, and team development. This role works closely with the Executive Chef to maintain high culinary standards while ensuring smooth service, operational efficiency, and strong team culture. The CDC is responsible for leading the kitchen team, maintaining consistency across all dishes, and ensuring systems are in place for prep, service, and organization. This position requires strong leadership, deep culinary knowledge, and the ability to operate calmly and effectively in a fast-paced environment. • Leadership & Operations, • Lead daily kitchen operations for The Terrace, • Uphold and enforce culinary standards, recipes, and kitchen systems, • Train, mentor, and develop cooks through structured leadership and coaching, • Maintain a clean, organized, and efficient kitchen environment, • Ensure smooth service and clear communication with Front-of-House teams, • Lead by example to create a disciplined, collaborative kitchen culture, • Culinary Execution, • Oversee fresh pasta production, prep systems, and station organization, • Maintain consistency, quality, and presentation across all dishes, • Execute seasonal menu changes and specials in collaboration with the Executive Chef, • Uphold Italian culinary integrity while embracing California seasonality, • Ensure strong mise en place standards and smooth service execution, • Administrative & Financial, • Manage ordering, inventory, and cost controls, • Assist with scheduling and labor management, • Monitor production levels, food waste, and kitchen efficiency, • Ensure compliance with health, safety, and sanitation standards, • Participate in menu development, R&D, and new dish execution Requirements • Strong background in Italian cuisine, • Comfortable and confident with fresh pasta production, • Experience running a line and managing a kitchen team, • Strong communication skills and leadership presence, • Ability to maintain standards, consistency, and cleanliness, • Calm under pressure and solutions-oriented, • Hungry to learn, grow, and take on greater responsibility, • Flexible and adaptable with an understanding of private-club culture, • Experience with wood-fired cooking, • Experience in chef-driven, seasonal, or Michelin-leaning kitchens, • Ability to collaborate on menu development Why Join • 100% Healthcare Coverage - choose from United Healthcare PPO and HMO plans or Kaiser for medical. Dental and vision coverage are also included through United Healthcare, it’s part of our commitment to you, • Wellness Benefits for a balanced lifestyle, • Competitive 401k match for your financial future, • Unlimited PTO for salaried members, because you deserve it, • Career Growth opportunities that empower you, • Leader in Development Program, • Learning & Development for your growth with us, • Immersive Trainings that nurture your talents, • Fun and Exciting Team Member Events that build bonds, • Free Team Member Meals to fuel your creativity Our Team Culture At Living Room, we are deeply passionate about our work and we believe that hospitality is a noble pursuit because it’s fundamentally human and an ideal worth chasing. We seek out those that share these beliefs as an inherent second nature and our team member culture is how we bring this idea to life. Our guiding pillars- Be Human, Be Curious, Be Empathetic, Be Soulful, and Be Honest demand that we embody these values in all that we do.

Job Description Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific. This is a tipped position so for every cut YOU GET A CUT! $17.81 - $ 23 / hour plus tips. We keep it reel! Premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The charcuterie bar is the heart of the Meat on Ocean culinary experience. As the charcuterie bar cook you will be in the main dining room interacting with guests and preparing charcuterie boards and combinations for guests throughout the restaurant. You will be working with seasonal, and artisanal meat and cheese products from around the world. You will be the ambassador for all charcuterie items and techniques and share your knowledge with guests who dine around the charcuterie bar. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • Any previous culinary training., • High school graduate, some college, • Current CA Food Handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management, and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish, and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment.ESSENTIAL JOB FUNCTIONS:, • Communicate with all Guests regarding charcuterie bar products and interact with the guests sitting at the charcuterie bar stools., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Complete opening/closing duties as assigned, • Remove soiled wares from station as assigned and transport to dishwashing area., • Follow Manager’s instruction., • Follow maintenance program and cleaning schedule., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities.

Job Description Company Overview Olivetta celebrates the recipes and styles of preparation which span the coasts of the Mediterranean Basin (Italy, France, Spain, and Greece). Drawing inspiration from these regions, Executive Chef Michael Fiorelli has reimagined coastal classics to create contemporary dishes that encompass the spirit of being on holiday in Europe while taking full advantage of seasonal ingredients found at home in Southern California. We are seeking hospitality industry professionals with experience working in upscale, fine dining establishments. Line Cook Job Overview • Cook and prepare all menu items in accordance standards set by the Chef, • Stock and maintain sufficient levels of food on the line, • Prepare and portion food items prior to service, • Maintain a clean and sanitary work environment, • Answer, report and follow instructions from the Executive Chef & Executive Sous Chef, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with guests and colleagues Requirements • 1-2+ years of similar experience in a fast-paced environment, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Proactive attitude with strong organizational and time management skills, • Work flexible schedules and willing and able to work shift duties that may include late evenings, nights, weekends and holidays, • Collaborate with Colleagues cross-departmentally, • Perform job functions with attention to detail, speed and accuracy, • Work cohesively with Colleagues as part of a team Olivetta provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. @olivetta

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

Job Description Living Room A home away from home where creatives celebrate music, art, design and culture. We are a private membership club open to members and their guests only. The Role We are seeking a Sushi Chef Assistant to join our team. The ideal candidate will have a solid foundation in Japanese culinary techniques, particularly sushi preparation, knife skills, and ingredient sourcing. This individual will contribute to crafting an exceptional dining experience by assisting in the preparation and presentation of a limited menu, showcasing traditional Japanese cuisine with a modern twist. • Menu Execution: Assist in preparing and executing a variety of sushi offerings, including nigiri, sashimi, and maki rolls, with an emphasis on quality and consistency., • Ingredient Sourcing: Help source the finest local and seasonal ingredients in collaboration with senior culinary staff to ensure the highest quality., • Sushi Preparation: Demonstrate proficiency in traditional Japanese sushi techniques, maintaining high standards for taste and presentation., • Visual Presentation: Exhibit attention to detail to ensure each dish is visually appealing and reflects the precision of Japanese cuisine., • Sanitation and Efficiency: Maintain a clean, organized, and efficient workspace, adhering to food safety standards., • Collaboration: Work closely with the culinary team to support consistency and quality across all dishes, contributing ideas and techniques to enhance the sushi program., • Cultural Values: Uphold the Living Room's values of being human, empathetic, and soulful in interactions with guests and colleagues., • Training Support: Assist in training other cooks in traditional Japanese preparation techniques, including rice preparation and knife skills. The Ideal Candidate • A passion for sushi-making and a commitment to delivering visually stunning, flavorful dishes., • Familiarity with Japanese culinary techniques, with a focus on sushi preparation and ingredient authenticity., • Strong knife skills and a keen eye for detail to ensure high-quality, aesthetically pleasing sushi presentations., • Experience in sushi preparation in a professional setting, ideally within a Japanese or high-end culinary environment., • 2+ years of experience in sushi preparation or a similar role in a professional kitchen., • Ability to work as part of a team, supporting the flow of service and collaborating with culinary leaders., • Strong understanding of Japanese cuisine principles, including sushi techniques, knife skills, and ingredient selection., • Commitment to maintaining a clean and organized kitchen environment. Why Join • 100% Healthcare Coverage - choose from United Healthcare PPO and HMO plans or Kaiser for medical. Dental and vision coverage are also included through United Healthcare, it’s part of our commitment to you, • Wellness Benefits for a balanced lifestyle, • Competitive 401k match for your financial future, • Unlimited PTO for salaried members, because you deserve it, • Career Growth opportunities that empower you, • Leader in Development Program, • Learning & Development for your growth with us, • Immersive Trainings that nurture your talents, • Fun and Exciting Team Member Events that build bonds, • Free Team Member Meals to fuel your creativity Our Team Culture At Living Room, we are deeply passionate about our work and we believe that hospitality is a noble pursuit because it’s fundamentally human and an ideal worth chasing. We seek out those that share these beliefs as an inherent second nature and our team member culture is how we bring this idea to life. Our guiding pillars- Be Human, Be Curious, Be Empathetic, Be Soulful, and Be Honest demand that we embody these values in all that we do.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to use a burning oven, commercial stand mixer and other pastry baking equipment Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionOlivetta celebrates the recipes and styles of preparation which span the coasts of the Mediterranean Basin (Italy, France, Spain, and Greece). Drawing inspiration from these regions, Executive Chef Michael Fiorelli has reimagined coastal classics to create contemporary dishes that encompass the spirit of being on holiday in Europe while taking full advantage of seasonal ingredients found at home in Southern California. We are seeking hospitality industry professionals with experience working in upscale, fine dining establishments and /or high-end cocktail bars. The Host will provide excellent customer service by creating a personable and memorable experience for guests. Job Overview • Welcome and acknowledge all guests according to company standards, while seating them in a timely manner, • Manage seating between stations to ensure balance in workload for wait staff, • Develop and maintain positive working relationships with others, • Answer telephones and schedule reservations using appropriate phone etiquette, • Learn Olivetta food and beverage menus and table numbers, • Ensure a clean and organized front of the house environment Qualifications • Display a desire to exceed expectations with every interaction, • Able to work under pressure, • Dependable and detail-oriented, • Excellent organizational skills, • Work flexible schedules and willing and able to work shift duties that may include late evenings, nights, weekends and holidays, • Collaborate with Colleagues cross-departmentally, • Perform job functions with attention to detail, speed and accuracy, • Work cohesively with Colleagues as part of a team All applicants considered, fine dining professionals preferred. Olivetta provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. @olivetta

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance As the LEAD LINE COOK, you will be responsible for inventory management, ordering supplies, dry goods, and help executing our menu. This opportunity can quickly grow into a sous chef position for the right candidate. PLEASE DO NOT APPLY IF YOU DO NOT HAVE EXPERIENCE COOKING IN ALL STATIONS (HOT AND COLD LINE). HIGHLY PREFERRED IF CANDIDATE HAS LEADERSHIP EXPERIENCE. Essential functions: • CONSISTENT EXECUTION of all food items (correct temperatures, quality control, presentation), • Collaborate with Chef team to develop specials, enhance systems, • Keep track of inventory and ordering, • Effective communication needed, TEAM ORIENTED individuals only, • Help run day to day operations with Chef de Cuisine, • Prioritizes health and safety standards, • Knowledge of local seasonal ingredients, • Must be willing to work a flexible schedule in order to accomplish all major responsibilities, • Must be willing to work weekends and holidays, • This position requires the ability to lift up to 30lbs What we offer: Competitive pay Discounted food and beverage Growth opportunities to become a chef Great working environment NO LATE NIGHTS Our ideal candidate is self-driven and motivated. We are interested in long term candidates with good work history. Dialog is a collaborative and waste mindful evironment (Chef is big on fermentation to prevent food waste). Thank you and we look forward to meeting you.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Employee discounts, • Flexible schedule, • Free uniforms, • Health insurance, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all 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:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills, • sushi experience, • japanese chef, • wok experience, • restaurant experience

Job Description We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? The oyster bar is the heart of our culinary experience. As the oyster bar cook you will be in the main dining room interacting with guests and preparing raw bar dishes for guests throughout the restaurant. You have the ability to work with seasonal, pristine, fresh product on a daily basis. You will be the ambassador for all seafood and share your knowledge with guests who dine around the oyster bar. Competitive hourly rate $17.81 - $23 / hour + tips. ESSENTIAL QUALIFICATIONS • Minimum of 18 years of age., • Any previous culinary training., • High school graduate, some college, • Current CA Food Handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Communicate with all Guests regarding raw bar products and service the guests sitting at the Oyster bar stools., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Complete opening/closing duties as assigned, • Remove soiled wares from station as assigned and transport to dishwashing area., • Follow Manager’s instruction., • Follow maintenance program and cleaning schedule., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities.

Job DescriptionDescription: Reports to: Chef de Cuisine / General Manager Classification: Full-Time, Exempt Department: Bakery / Production SUMMARY The Head Baker leads all aspects of the bread and viennoiserie program while supporting the broader pastry and dessert offerings. This role oversees production, recipe development, team training, and quality control—ensuring baked goods consistently reflect the brand’s culinary identity. The ideal candidate brings technical mastery, creative vision, and a passion for mentoring, all while upholding food safety and operational efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES Production Leadership • Lead the daily production of breads, viennoiserie, and specialty baked goods, ensuring a consistently high standard of quality and execution., • Implement and maintain production schedules that align with business needs, optimizing output while minimizing waste., • Monitor and adjust baking processes to account for variables such as temperature, humidity, and ingredient variations., • Maintain and improve existing recipes, ensuring consistency while incorporating seasonal ingredients and evolving customer preferences., • Collaborate with culinary leadership to develop new products and limited-time offerings that align with brand identity and culinary direction., • Recruit, train, and supervise bakery staff, cultivating a culture of teamwork, accountability, and continuous improvement., • Provide hands-on coaching to develop staff skills in technique, efficiency, and professionalism., • Conduct regular performance reviews and provide clear, actionable feedback and growth opportunities., • Oversee inventory management, including ordering, receiving, and proper storage of ingredients and supplies., • Maintain strong vendor relationships and track ingredient usage to reduce waste and ensure freshness., • Enforce health department regulations and internal safety protocols, maintaining a clean and organized work environment at all times., • Work closely with the pastry, savory, and front-of-house teams to ensure coordinated service and consistent guest experiences., • Support special events, catering orders, and seasonal activations with creative input and execution support., • Communicate effectively with other departments to anticipate needs, resolve issues, and maintain operational flow. Requirements: QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION Degree or certificate in Pastry Arts, Baking & Pastry, or Culinary Arts preferred; equivalent professional experience also considered. EXPERIENCE and SKILLS • Minimum 7 years of professional baking experience, including 4+ years in a leadership role., • Deep knowledge of artisanal bread techniques, laminated doughs, and pastry fundamentals., • Proven ability to lead, train, and inspire a team in a high-volume, fast-paced environment., • Strong organizational, time management, and communication skills., • Proficiency in recipe scaling, documentation, and the use of commercial bakery equipment., • Experience with bakery management systems and inventory tools., • ServSafe or equivalent food safety certification required., • Creative mindset with a respect for tradition, technique, and evolving guest preferences. This position operates in a fast-paced, high-volume bakery and pastry kitchen environment. It requires hands-on engagement in back-of-house operations, including laminated dough production, chocolate work, bread and dessert preparation, and ingredient handling in storage areas. Team members may be exposed to varying conditions, such as high heat from ovens, steamers, and proofers, cold temperatures in refrigerators and freezers, and elevated noise levels from mixers and baking equipment. Work schedules may include early mornings, weekends, and holidays to support daily production, seasonal menu changes, and special events. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Standing and walking for extended periods, navigating kitchen and related areas, and occasionally bending, reaching, or stooping., • Lifting and carrying items such as food supplies, kitchen stock, and equipment weighing up to 30 pounds on a regular basis and occasionally up to 50 pounds., • Frequent handling of cookware, utensils, and hot or cold food and drink items, requiring good hand–eye coordination and attention to safety., • Exposure to fluctuating temperatures, including hot kitchens and refrigerated storage areas, as well as elevated noise levels during peak service periods.

Job Description We're seeking a talented and driven Head Chef de Cuisine to lead our culinary program across both restaurant service and large-scale catering events. This is a hands-on leadership role responsible for executing high-quality, high-volume cuisine while helping re-conceptualize and elevate our food program. Key Responsibilities • Lead all kitchen operations, including prep, line execution, and service standards, • Manage and develop kitchen team (hiring, training, scheduling, performance), • Oversee execution of both daily restaurant service and high-volume catering/events, • Drive consistency, quality, and efficiency across all culinary output, • Manage food cost, pricing, and inventory using Excel or similar systems, • Build and maintain prep systems, production sheets, and ordering guides, • Collaborate on menu development, costing, and seasonal updates, • Ensure compliance with health, safety, and sanitation standards, • Maintain organization, cleanliness, and strong kitchen systems, • Partner with ownership/management on operational improvements and growth Qualifications • 3+ years in a leadership role (Chef de Cuisine, Executive Sous Chef, or similar), • Strong background in high-volume kitchens and catering/event production, • Proficient in Excel (required) – comfortable with costing, spreadsheets, and formulas, • Experience with food costing, inventory systems, and purchasing, • Proven ability to lead, motivate, and hold a team accountable, • Strong organizational, communication, and problem-solving skills, • Ability to perform under pressure in a fast-paced environment, • Flexible schedule, including early mornings, evenings, and events, • ServSafe Certification (or ability to obtain) Compensation & Benefits • $28 – $30 per hour (DOE), • Overtime opportunities, • Growth potential within an expanding hospitality group, • Opportunity for creative input and menu influence, • Exposure to both restaurant operations and large-scale events, • Fast-paced, team-oriented environment What We’re Looking For • A true kitchen leader who can own and drive the culinary program, • Someone who understands both restaurant execution and catering logistics, • Comfortable managing both people and numbers, • Strong sense of urgency, accountability, and attention to detail, • Hands-on, solutions-oriented, and highly organized, • Calm, consistent, and reliable under pressure How to Apply Please submit your resume along with a brief introduction highlighting your experience with kitchen leadership, food costing, and high-volume service. Company DescriptionWe're a dynamic restaurant, catering company, and event venue located in Santa Monica. We are known for bold, Asian-inspired cuisine, high-volume lunch service, and large-scale private events, including offsite catering and full buyouts. Our kitchen operates at the intersection of restaurant execution and event production.We're a dynamic restaurant, catering company, and event venue located in Santa Monica. We are known for bold, Asian-inspired cuisine, high-volume lunch service, and large-scale private events, including offsite catering and full buyouts. Our kitchen operates at the intersection of restaurant execution and event production.

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

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; its an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmarks daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $17.87 - $23 / hour depending on experience + tips! We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The oyster bar is the heart of our culinary experience. As the oyster bar cook you will be in the main dining room interacting with guests and preparing raw bar dishes for guests throughout the restaurant. You have the ability to work with seasonal, pristine, fresh product on a daily basis. You will be the ambassador for all seafood and share your knowledge with guests who dine around the oyster bar. ESSENTIAL QUALIFICATIONS • Minimum of 18 years of age., • Any previous culinary training., • High school graduate, some college, • Current CA Food Handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Communicate with all Guests regarding raw bar products and service the guests sitting at the Oyster bar stools., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Complete opening/closing duties as assigned, • Remove soiled wares from station as assigned and transport to dishwashing area., • Follow Manager’s instruction., • Follow maintenance program and cleaning schedule., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities., • Alert Chef and Sous Chef as to any maintenance needs or safety hazards. Equal Opportunity Employer

Job Description 1. Chef Pâtîssière ???? - Cuisîné Français - Montréal, 2. Bäckerei-Konditör ????️‍???? - München - €19/Std, 3. Sous-Chef - Cuisine Nordique ⛄ - Reykjavík, 4. Réceptionnïste Hôtel ★★★★ - Genève, 5. Caffè Barístà - Roma - Contratto Indeterminato, 6. Maître d'Hôtèl - Luxe - Paris, 7. Tapiceríä Automotríz - Córdoba - ₱ remuneración, 8. Libráriaring;n - Archîves & Manuscrïpts - Québec, 9. Thêâtre Lîghting Técnico - Londres - ￡35k, 10. Dátil Cultïvation Worker - Almería - ₳ seasonal, 11. Aquarium Téchnician - 日本水族館 - 東京, 12. Multilingual Typîst - ś, ž, ł, ę support, 13. Rare Manuscrípt Curator - ???? Gothic Text Lab, 14. Barista Café Crème - Zürich - ⅜ FTE, 15. Chocolatîer Artisanal - Bruxelles - Stage, 16. Vinícola Enólogø - Valle del Maûle - ????????, 17. Nordic Sámi Handcraft Worker - Guovdageaidnu, 18. Aërial Dancér - Cirquê Troupe - Montréal, 19. Casting Cöördinator - Filmación ✨, 20. Hôtessë d'Accueïl - Expo Temporaire, 21. Custodian – Δωμάτιο Καθαρισμός - Αθήνα, 22. Sushi Itämäë - 上級 - 京都, 23. Farmacéutic@ Fórmuläs Exténdidas - Bogotá, 24. Arabic Calligraphy Instructor - خَطّ عربي, 25. Violin Luthîer - Cremona - Apprenticeship, 26. Sêamstress - Hemming + Beadïng - $/piece, 27. Flamencö Dance Teacher - Sevilla ????, 28. Origamï Artisan - 伝統 - 東京工房, 29. Leather Tännery Assistant - Fès - Traditional, 30. Organîc Herb Haring;rvesting - Ålesund - Norway, 31. Knîfe-Forging Blacksmïth - Damascus-Steel, 32. Horologist – Montres Suisses - Bienne, 33. Papermâking Workshop - Washi 紙 - ????????, 34. Call Centré Agent - Accént training included, 35. Elder Cârë – Dementïa Support - Sør-Trøndelag, 36. Reñdez-Vous Scheduling Clerk - Montréal, 37. Çoffee Roästér - Single-Origin ☕ - Addis Ababa, 38. Ferrŷ Deckhand - Ísafjörður → Nuuk, 39. Gem-Cutting Aprêntice - Jaipur - ₹ stipend, 40. Sâusage Câsing Prep - Thüringen - Trad., 41. Fragrance Näsal Intern - Grasse - ???? olfactory, 42. Tattoo Ârtïst - Hand-poked ㅤ| 한문, 43. Cyber-Archive Sêrver Librärïan - deep-storage, 44. Candle-Wîck Braider - Beeswax ????, 45. Polyglot Storytellér - Transcréation ????, 46. Antique Órgans Tuner - Latin-notation ♪, 47. Rare Books Indexêr - Medieval ligature fl, fi, 48. Textile Dÿe Lab Assistant - İndigo, 49. Astrolabe Repäir Technician - Ψ retro-astronomy, 50. Archæology Sîte Dïg Worker - Çatalhöyük Job Posted by ApplicantPro

Job Description Job Overview The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application. Summary of Position A Sous Chef for Maybourne Beverly Hills assists the Chef de Cuisine in the daily operation of the kitchen that include and are not limited to direct supervision of the cooks, training and guidance of the team, assisting with orders and seasonal menu development, all while maintaining the highest standards. Roles and Responsibilities • Report to work in uniform at posted scheduled times., • Assist the Chef de Cuisine with am production and pm production., • Maintain a clean and organized working environment at all times., • Follow “clean as you work” policy, responsible for sanitation and cleanliness of station at all times., • Follow safety procedures for operating and cleaning all machinery at all times., • Check-in with supervisor at the beginning of shift for instructions., • Keep par stocks at proper levels. Increase or decrease productions as necessary., • Inform management of any problems concerning food quality production., • Inform supervisor of any items that were unfinished before service., • Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality., • Report all maintenance and or repair needs to Chef de Cuisine, Executive Sous-Chef, or Executive Chef., • Assist with regular kitchen duties whenever possible, i.e., Prep work, line cook assistance, cleaning and organizing kitchen, • Be prepared to help in other areas of kitchen during slow periods or whenever necessary., • Maintain high standards of quality appearance for all food prepared and served., • Wear clean uniform at all times., • Attend all kitchen employee meetings., • Clean entire station, including al reach-ins and shelves at the end of the shift., • Keep walk –in organized at all times., • Be able to change from accustomed shift to meet business demands., • Must be able to work weekends, holidays and overtime as needed., • Perform other duties as assigned. At the end of the shift, clean entire station, including reach ins, shelves and steam table. All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked. Check-out with supervisor., • Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook., • Adhere to meal break policy and proper payroll procedures., • Must possess good attitude, attention to detail, and ability to work under pressure, • Must possess the ability to read, understand and communicate verbally in English, • Display proficient knife skills and knowledge of basic cuts, • Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks, • Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving., • Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking., • Knowledge of the effects of time, temperature, and weather conditions on food., • Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking., • Knowledge of the types and causes of cooking deficiencies., • Skill in the use of equipment and utensils used for weighing and measuring food., • Ability to judge the proper quality, appearance, and condition of food by sensory observation., • Ability to read and interpret recipes and weights and measures tables., • Ability to follow oral and written instructions., • Position regularly involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required., • Regular bending to lift items and supplies. Some kneeling., • To complete a task, may be stationary for short periods of time., • Ability to go up and down stairs between the ground level and lobby level., • Inside: Working in assigned kitchen areas. May be exposed to hot temperatures, water, steam, and smoke., • Outside special events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2-3 months of the year, low temperature can get as low as 30 degrees., • Active listening required, Hearing equipment, timers, etc., • Check quality and portions of food. Visual cooking cues and surroundings., • Reading recipe cards, procedures, safety information and food labels., • Basic kitchen cleaning supplies and sanitizers., • Hair restraint/hat, gloves, apron, chef’s jacket, closed toed shoes., • Communicate with kitchen staff and service team. Maybourne is proud to be an Equal Employment Opportunity. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the HR department directly. Vision Leading the future of luxury lifestyle; curating distinctive and enriching experiences. Purpose Creating Stories of Distinction The Maybourne Mindset • Put People at our heart, • Stay two steps ahead Maybourne Hotel Group owns and manages Claridge's, The Connaught, The Berkeley, The Maybourne Riviera, The Emory and The Maybourne Beverly Hills – six of the world's most renowned luxury hotels. Our hotels have histories that stretch back over a century. And, while each one retains its timeless appeal and individual nature, we are committed to ensuring they are always in tune with the wants and wishes of today’s discerning guests. A warm welcome and cool spirit define The Maybourne Beverly Hills, the newest member of our hotel family. Blending our signature service style with the energy of Beverly Hills, expect culinary creativity and contemporary comfort, all wrapped up in a landmark location. The Maybourne Beverly Hills is California, through and through. Company Benefits • Medical/Dental/Vision Insurance, • Company matched 401(k) plan, • Company matched Health Savings Plan, • Flexible Spending, • Paid Holidays, • Paid Time Off, • Paid Sick Leave, • Employee Assistance Program, • Free Parking, • Employee Recognition Programs, • Colleague meals, • Colleague Referral Incentive program

Job Description Company Overview Olivetta celebrates the recipes and styles of preparation which span the coasts of the Mediterranean Basin (Italy, France, Spain, and Greece). Drawing inspiration from these regions, Executive Chef Michael Fiorelli has reimagined coastal classics to create contemporary dishes that encompass the spirit of being on holiday in Europe while taking full advantage of seasonal ingredients found at home in Southern California. We are seeking hospitality industry professionals with experience working in upscale, fine dining establishments. Duties & Responsibilities: 1. Effectively loads and operates the dish washing machines. Hand washes pots, pans and other items in accordance with the standards of sanitation and cleanliness., 2. Thoroughly cleans dish machine by emptying tanks and filling tanks. Ensures that curtains are set up. Empties grease traps and barrels. Checks rinse agent and detergent and fills as necessary. Promptly notifies Supervisor of any irregularities with the machine., 3. Thoroughly cleans and empties disposal drains regularly., 4. Keeps dish cleaning area and floor clean and free from debris., 5. Empties all trash in kitchen area and employee cafeteria., 6. Correctly separates recyclable items into proper cardboard and bottles/plastic containers., 7. Maintains bus stations in assigned areas. Ensures that areas have soiled silverware containers, bus buckets and empty garbage cans., 8. Correctly places soiled dishes on racks in dish cleaning machine. Separates silverware for cleaning. Always washes silverware twice., 9. Always stacks clean dishes in proper storage area., 10. Ensures that pot sink area is clean and free from debris. Makes sure that pots are kept inverted and put in proper specific storage area. Complies with all applicable health standards., 11. Uses chemicals in proper areas and in correct concentrations. Minimum Qualifications: 1. Must possess a High School Diploma/GED., 2. Must possess reading ability; schedules, MSDS, complete forms, etc., 3. Ability to be safety oriented., 4. Must be able to operate a dishwashing machine and floor machines., 5. Must be able to lift up to 35lbs., 6. Must be able to speak and understand English; interact with guests and co-workers., 7. Must possess written communication skills; standard forms, etc., 8. Must be able to work in extreme temperatures; 0 to 110 degrees., 9. Must be able to work under extreme noise., 10. Must be able to stand for long periods of time., 11. Ability to work in a fast paced environment., 12. Ability to accommodate a flexible work schedule to include nights, holidays and weekends. Olivetta provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. @olivetta

Job Description Position Summary The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. The Sous Chef plays a pivotal role in assisting the Executive Chef with overseeing the culinary operations, menu planning, and food production in collaboration with the Senior Director of Food Service. This role involves directly leading a team of cooks, bakers, and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. The Sous Chef also works closely with the Director of Kitchen Logistics to manage inventory, packaging, and delivery needs. This position reports directly to the Chef de Cuisine & also the Executive Chef. Primary Duties and Responsibilities: * Collaborate with the Chef de Cuisine and Executive Chef on the role out of monthly menu planning, ensuring variety, balance, and adherence to dietary needs. * Assist in menu development for special events, taking into account seasonal availability and client preferences. * Assist in directing and mentoring lead cooks, line cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage. * Foster a culture of respect, inclusion, and continuous learning within the culinary team. * Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods. * Work closely with the Director of Kitchen Logistics to manage stocking, inventory levels, packaging, and delivery needs. * Place orders for all necessary products, including food items and cleaning supplies, under the guidance of the Senior Director of Food Service. * Creatively utilize donated food to minimize waste and maximize resources in menu planning and production. * Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish. * Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules. * Inspect and report any maintenance issues with kitchen equipment on a weekly basis. * Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed. Qualifications: * Extensive experience as an Sous Chef in a high-volume, scratch-cooking kitchen environment. * Possess strong organizational and multitasking skills, and have a skill for attention to detail. * Strong leadership and team management skills, with a commitment to creating a positive and inclusive work culture. * In-depth knowledge of culinary techniques, food safety standards, and current food trends. * Excellent leadership and team management abilities, with a focus on creating a positive and efficient work environment. * Knowledge of food safety regulations and best practices in inventory management and logistics. * Effective communication skills to collaborate with cross-functional teams and external partners. * Ability to adapt to a fast-paced, dynamic kitchen environment. * Proficiency in inventory management, ordering, and working collaboratively with kitchen logistics. Additional Qualifications and Experience: * Commitment to serving the needs of homeless families * Education and/or Experience: * 5 + years of experience cooking; catering environment preferred * High school diploma or GED preferred * Must have a valid California driver's license * Drug and TB testing required. Background check required * Food handlers’ certification * Bilingual Spanish preferred, but not required. Physical, Demands, Environmental Conditions, Equipment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work. Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. * EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.

Job DescriptionJob DetailsStep into the world of modern luxury at CUT Beverly Hills, Wolfgang Puck’s award-winning, flagship steakhouse located in the iconic Beverly Wilshire Hotel (9500 Wilshire Boulevard, Beverly Hills, CA 90212). We are currently seeking a Pastry Cook to join our dynamic and talented team. Apply here: About the Role: As a Pastry Cook at CUT Beverly Hills, you will support the pastry department in preparing world-class desserts, breads, laminated pastries, and plated components for service in a high-end, high-volume environment. This is a unique opportunity to contribute to one of the most renowned restaurants in Los Angeles, where innovation, quality, and excellence are at the heart of everything we do. What You'll Do: * Assist in daily production of pastries, breads, plated desserts, and special items for PM service. * Execute proper techniques for doughs, batters, creams, glazes, chocolate work, and lamination. * Maintain consistency and quality in all menu items in accordance with the Wolfgang Puck brand. * Uphold cleanliness and organization in all pastry areas, ensuring compliance with food safety and sanitation standards. * Collaborate with the Executive Chef, Pastry Chef and culinary team to support seasonal and creative menu development. Qualifications: * • Minimum 2 years pastry experience, • Demonstrate adequate pastry skills and operation, • Open availability - must be able to work a variety of shifts, including weekends and holidays, • Must be able to perform in high-volume environmentPerks & Benefits:, • Be part of a cohesive team with opportunities to build a successful career with global potential, • Have access to a robust benefit plan, • Have the opportunity to engage in diverse and challenging work, • Derive a sense of pride in work well done Apply here: : This job description and associated screening questions are intended to identify key qualifications and requirements for the role. They are not exhaustive and may be revised or expanded as the business evolves. We are an equal opportunity employer and do not discriminate based on race, ethnicity, gender, sexual orientation, disability, age, or any other protected status.

Job Description Position Summary The Pastry Prep Cook supports the pastry department in daily production of desserts and pastry components for service. This role requires precision, organization, and a passion for pastry arts. The ideal candidate is reliable, efficient, and eager to learn in a fast-paced, professional kitchen. Essential Duties and Responsibilities • Assist with daily pastry and dessert preparation, including mixing, baking, portioning, and plating., • Follow established recipes and presentation standards accurately and consistently., • Maintain clean and organized workstations, equipment, and storage areas in compliance with health and safety regulations., • Prepare mise en place for pastry service and assist in replenishing items during service., • Support pastry team with prep for special events, tastings, and seasonal menu changes., • Properly label, store, and rotate ingredients to minimize waste., • Communicate effectively with chefs and team members to ensure smooth service and production flow., • Previous pastry or baking experience preferred., • Strong attention to detail and ability to follow precise recipes., • Must be punctual, dependable, and able to work both independently and as part of a team., • Food Handler’s Certification preferred but not required. Company will pay for certification upon starting employment., • Must be able to stand and work on your feet for extended periods (up to 8 hours)., • Must be able to lift, push and pull up to 50 pounds., • Frequent bending, stooping, reaching, and manual dexterity required. This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all duties, responsibilities, or qualifications required of employees assigned to this role. Management reserves the right to modify or change the duties of this position at any time with or without notice.

Job Description Position Summary The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. The Bakery Chef de Cuisine is responsible for managing the day-to-day bakery operations including menu planning, food production under the guidance of the Executive Chef. This role involves leading teams of bakers, prep cooks and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. This position is responsible for preparing and baking breads, pastries and desserts for participants in accordance with agreed-upon menus. They oversee the service kitchen, managing other members of the food preparation team, selecting dishes to serve, and adjusting orders to meet requests. Although they may assist with prep work and kitchen cleaning, their primary focus is on managing and supervising employees. The chef will be expected to create an inclusive, respectful and professional environment for employees to meet their weekly goals, while adhering to a set menu and weekly budget. Primary Duties and Responsibilities: * Lead bakery team members including bakers, prep team and dishwashers in the day-to-day operations of the bakery. * Collaborate with the Executive Chef on the roll out of weekly menu planning and recipe development, ensuring variety, balance, and adherence to dietary needs. * Place orders for all necessary products, including food items and cleaning supplies, under the guidance of the Executive Chef. * Manage bakery staff schedule under the direction of the Executive Chef. * Assist in hiring, training, scheduling and disciplinary actions of bakery team members * Assist in the planning, menu development and execution of special events, taking into account seasonal availability and client preferences. * Assist with Food Service location budget control. * Assist with all Food Service volunteer efforts. * Direct and mentor Sous Chefs, cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage in accordance with company standards. * Foster a culture of respect, inclusion, and continuous learning within the culinary team. * Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods. * Work closely with the Kitchen Logistics Team to manage stocking, inventory levels, packaging, repairs and delivery needs. * Creatively utilize donated food to minimize waste and maximize resources in menu planning and production. * Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish. * Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules. * Inspect and report any maintenance issues with kitchen equipment on a weekly basis. * Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed. * Responsible for the day-to-day supervision for all staff working in the bakery and kitchen * To ensure a functional and hygienic environment, inspect and clean all equipment, kitchen appliances, and work areas. * Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. * Must be able to work with mixers, steam kettles, tilt skillets, grills, ovens and stove tops. * Follow strict food safety regulations to maintain a safe environment for all. * Direct and support volunteers and workers who help in meal preparation and service. * Assist kitchen team or kitchen logistics team as needed. * Perform any other tasks assigned with a positive attitude and a willingness to help. * Apportion and serve food to facility residents, employees, or patrons. * Compile and maintain records of food use and expenditures. * Take inventory of equipment and supplies to ensure everything is well-stocked. * Must be able to carry, lift, push, and pull up to 50lbs. * Must be able to regularly bend and stoop. Additional Qualifications and Experience: * Commitment to serving the needs of homeless families * Education and/or Experience: 5+ years of experience baking primarily in bread and pastries; catering environment preferred * High school diploma or GED preferred * FLSA Status: Exempt * Must have a valid California driver's license * Drug and TB testing required. Background check required * Excellent critical thinking and time management skills. * Manager ServSafe Certification required * Bilingual Spanish preferred, but not required. * Job Type: Full-time Physical, Demands, Environmental Conditions, Equipment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work. Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. * EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training. * HOTV will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if HOTV is concerned about conviction that is directly related to the job, you will be given the chance to explain the circumstances surrounding the conviction, provide mitigating evidence, or challenge the accuracy of the background report. Find out more about the Fair Chance Act by visiting the California Department of Fair Employment and Housing’s Fair Chance Act webpage. 4:00am - 1:00pm or 2:00pm - 11:00pm; Must be available weekends and holidays

Job Description Dessert Cook Position Overview: The Dessert Cook is responsible for preparing and plating desserts according to recipes and restaurant standards. The ideal candidate has a passion for pastry, an eye for detail, and a commitment to producing visually stunning and delicious desserts. Key Responsibilities: • Dessert Preparation:, • Prepare a variety of desserts, including cakes, pastries, and ice cream, following established recipes and presentation standards., • Ensure that all desserts are fresh and visually appealing, with attention to taste, texture, and appearance., • Assist in the development of new dessert menu items, including seasonal offerings., • Baking and Finishing:, • Operate kitchen equipment such as ovens, mixers, and blenders to bake desserts., • Plate and garnish desserts in an attractive manner before serving to guests., • Inventory and Supplies:, • Monitor and manage dessert ingredients and supplies, ensuring they are fresh and in stock., • Report any shortages or equipment issues to the kitchen manager., • Cleanliness and Organization:, • Maintain a clean and organized work area, including all baking and plating tools., • Previous experience as a dessert cook, pastry chef, or baker is required., • Knowledge of various baking techniques and a passion for creating high-quality desserts., • Ability to work efficiently in a fast-paced environment., • Strong attention to detail and a creative approach to plating., • Availability to work evenings, weekends, and holidays.

Job Description The Millennium Hotel and Resorts is seeking a dedicated and passionate Banquets Cook to join our dynamic culinary team. In this role, you will play a crucial part in our banquet operations, preparing high-quality food for various events and ensuring that our guests have a memorable dining experience. The Banquets Cook is responsible for preparing, cooking, and presenting food items according to the menus and specifications set forth by the culinary team. You will work diligently in collaboration with other kitchen staff to create beautiful and delicious dishes that meet our high standards of quality and presentation. KEY RESPONSIBILITIES • Prepare and cook food items according to standardized recipes and specifications for banquet events., • Assist in planning and organizing menu items for different events, ensuring variety and seasonal availability., • Maintain cleanliness and organization of the kitchen, including workstations and equipment, in compliance with food safety and sanitation standards., • Monitor food stock levels and assist in inventory management as required., • Work collaboratively with team members and communicate effectively with the kitchen and banquet staff., • Prepare dishes with attention to detail in presentation and flavor to wow our guests., • Participate in daily kitchen operations and assist in training new kitchen staff., • Handle food with care, ensuring specifications are met for participants with food allergies or dietary restrictions. The historic Millennium Biltmore Hotel has been a legendary Los Angeles landmark since 1923. With exquisite Spanish-Italian Renaissance architecture, including stunning hand-painted ceilings, its rich history is most noted for its connection with the Oscars - the founding banquet for the Academy of Motion Picture Arts and Sciences was held in the Crystal Ballroom in 1927, where the original "Oscar" statuette was sketched on a Biltmore napkin, and eight Academy Awards banquets were held in the Biltmore Bowl during the '30s and '40s. This iconic hotel has also been and continues to be featured on many Hollywood films, TV shows, and music videos. The hotel has 70,000 square feet of flexible function space and 683 modern guest rooms, including 60 suites. Conveniently located in the heart of the Financial District, in a vibrant part of downtown Los Angeles, and only steps from Angel’s Flight, a unique funicular railway experience providing a great view of the area, as well as other noteworthy landmarks including the Brockman Building, Ernst and Young Plaza, the Fine Arts Building, and Los Angeles Public Library. The hourly rate for this position is $27.56 per hour. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Requirements REQUIRED QUALIFICATIONS • High school diploma or equivalent; culinary certification preferred., • Previous experience in a similar role within a hotel or banquet setting is preferred., • Strong knowledge of food preparation techniques and culinary methods., • Ability to work well in a high-pressure, fast-paced environment., • Excellent communication skills and a collaborative spirit., • Knowledge of health and safety regulations in the kitchen., • Flexibility to work various shifts, including evenings, weekends, and holidays., • Ability to physically lift and carry items weighing up to 50 pounds and stand for long periods., • Passion for food and commitment to quality service., • Demonstrated ability to maintain a clean and organized workspace.

Job Description Company Overview: Whiskey Red's Restaurant is an iconic waterfront dining destination nestled in the heart of Marina del Rey, offering breathtaking views of the marina along with delectable cuisine and an extensive selection of fine spirits. With a rich history spanning over decades, Whiskey Red's has become synonymous with exceptional hospitality, culinary excellence, and unforgettable dining experiences. Our mission is to consistently deliver a 5-star experience for our teams, guests, partners and community. We look forward to adding our next valued team member! Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance As the Executive Chef at Whiskey Red's, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining financial and operational excellence, and delivering unforgettable dining experiences. Responsibilities: • Oversee all aspects of the culinary operations in the restaurant and private events (banquets)., • Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence., • Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service., • Manage food costing, inventory control, and budgeting to ensure financial targets are met., • Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets., • Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations., • Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Qualifications: • Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment., • 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment, • Strong culinary skills with a passion for creating innovative and flavorful dishes., • Extensive experience in managing and executing private events, banquets, and catering operations., • Excellent leadership, communication, and organizational skills., • Ability to thrive in a fast-paced environment and adapt to changing priorities., • Knowledge of food safety standards and best practices., • Culinary degree or relevant certification preferred., • Must be 21 years of age Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off, • Training & development Redbird is looking for an Operations Manager to join the team. The Operations Manager will work closely with the Director of Operations and their team of managers to oversee the restaurant, private dining spaces, and event venue at Vibiana. The role requires an intrinsically motivated individual with excellent communication and leadership skills, an eye for detail and a passion for hospitality. Candidate must possess a strong work ethic. The position requires open availability and flexibility with its schedule. Weekends (including Sundays) and holidays are required. Job duties and responsibilities will include, but not limited to the following: • Overseeing all FOH daily operations for the property, which is inclusive of but not limited to liaising with vendors, • Staff training and management, • Maintaining POS system, • Payroll pre-processing oversight, • Daily cash maintenance, • Daily labor reports and timeclock oversight which includes break compliance, attendance, clock outs, overtime, and double time, • Large party reservation oversight, • Ensuring all event orders include pertinent details to allow the staff to execute the event as planned by the client, planners, and event sales team, • Upkeep of maintenance and cleanliness of guest facing and back of house areas as it pertains to the property, • Maintaining guest relations including customer service problem solving and maintaining relationships with regulars, • Maintenance and management of all CRM softwares, • Maintenance of daily physical and digital menus, • Maintenance of business information on all guest facing platforms, • Planning for the flow of business dependent on the events, LA Tourism convention calendar, and local happenings at surrounding establishments like the theatre, sports areas, and colleges, • Managing relationships with local concierge services, • FOH staff scheduling, • Assisting in walkthroughs with prospective and booked event clients as needed, • Assisting with beverage inventories, • Attending weekly management meetings, • Biweekly pull sheets and ensuring that all pulls are set up and broken down into their respective areas, • Maintaining CGS and paper goods inventory, • Maintaining strong relationships with Kitchen, Events, and Facilities Departments, • Overseeing compliance in health and safety, • Handling personnel information with discretionQualifications:, • 1-2+ years of experience in managing in an upscale and/or fine dining restaurant, • Experience in events are preferred but not required, • Proficiency in Microsoft 365, event CRM (Tripleseat preferred), restaurant POS (Aloha, Toast, Square, Micros preferred), restaurant reservation systems (Open Table and Tock preferred), • Experience with Restaurant365 preferred but not required, • Highly organized and an extremely high level of attention to detail., • Both self- motivated and excellent time management., • An ability to communicate clearly with guests, to listen to guests needs, and over deliver in their expectations., • An ability to manage and communicate clearly with staff, • Push, pull, lift 50+ lbs., • Able to climb up and down 5 flights of stairs throughout the day., • California Food Handlers Card, • ABC Responsible Beverage Service CertificationExpected Behaviors:, • Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish., • Represent Redbird and Vibiana professionally through your personal appearance, communication, and respect for others and follow through., • Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction., • Act with integrity, honesty and knowledge., • Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities., • Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety., • Welcome suggestions and new ideas as an opportunity to learn, grow and improve services., • Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner., • Strive to establish standards we hope will have an impact on the overall industry into.

Job Description Salary: $90,000 - $95,000 Other Forms of Compensation: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job SummaryWolfgang Puck Catering is known for delivering thoughtful, high‑quality food experiences rooted in creativity, precision, and hospitality. As Senior Sous Chef at the Commissary, you will play a key leadership role supporting daily food production, catering, and special events while partnering closely with the Executive Chef on culinary execution and special projects. This role blends hands‑on cooking with team leadership, training, and operational oversight. You’ll help shape menus, guide production, and maintain a positive, professional kitchen environment that supports growth, accountability, and excellence. It’s an exciting opportunity for a culinary professional who enjoys working at scale while staying connected to craft and innovation. Key Responsibilities • Support the Executive Chef in the day‑to‑day leadership of the culinary department, ensuring smooth, efficient, and consistent operations, • Oversee and execute daily food production for the Commissary, catering, and events, maintaining quality, accuracy, and presentation standards, • Lead culinary execution for catered events, ensuring menus are produced and delivered to specification and on schedule, • Assist with menu planning and development, including daily offerings, catering menus, and seasonal or special event concepts, • Partner with the Executive Chef to manage food and labor costs, monitor inventory, and support ordering and forecasting, • Train, onboard, and mentor new culinary associates, reinforcing standards while fostering a supportive, respectful kitchen culture, • Supervise hourly associates as needed, providing clear direction, feedback, and coaching, • Uphold all health, safety, and sanitation standards, ensuring compliance with company policies and local regulations, • Support the rollout of new culinary programs and initiatives in collaboration with the Company’s culinary and marketing teams, • Culinary education such as an A.O.S. Degree in Culinary Arts, culinary certificate, or equivalent professional experience, • Progressive culinary or kitchen leadership experience, with exposure to production, catering, or event‑based operations, • Experience in catering or large‑scale food production environments is a plus, • Comfort working in high‑volume, complex foodservice operations, • Knowledge of current food and catering trends, with a strong foundation in quality, production, sanitation, food cost control, and presentation, • Experience with institutional or batch cooking environments is helpful, • Ability to use basic computer applications, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and email, • Willingness to participate in satisfaction or feedback programs as required by the account, • ServSafe certification is highly desirable Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1520500 Wolfgang Puck Catering Michael Abbey [[req_classification]]

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

The Luskin Conference Center (LCC) is a 300,000-square-foot, 7-story property on the UCLA campus.The LCC is comprised of 254 guest rooms, approximately 25,000 square feet of meeting space, a 160-seat restaurant, a fitness center, and a business center.The LCC is an academic meeting and conference de

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

The Luskin Conference Center (LCC) is a 300,000-square-foot, 7-story property on the UCLA campus.The LCC is comprised of 254 guest rooms, approximately 25,000 square feet of meeting space, a 160-seat restaurant, a fitness center, and a business center.The LCC is an academic meeting and conference de