Trabajos sous chef en California

Job Description Shipmates Restaurant & Sports Bar is the OLDEST Restaurant/Bar in Cerritos, and we are looking to HIRE NOW! Full-time can be guaranteed and we are looking for qualified candidates to join our team. Cooking and DINING Restaurant experience is REQUIRED, and we would like a candidate who is capable of working in a fast-paced environment. Working weekends, ability to work daily 6–8-hour shifts and flexibility in scheduling is preferred but a set schedule is the goal. Shipmates would like to hire a candidate who is professional AND willing to learn new things and works well with others. Creativity, monitoring inventory, food control, punctuality and quality control are attributes we welcome. We look forward to hearing from you and setting up an Interview ASAP! BENEFITS: WORKING WITH THE BEST STAFF IN THE WORLD* Employee Discounts, COMPED* work meals, health insurance, 401k, work performance bonus PLEASE ATTACH AN *UPDATED RESUME WHEN APPLYING* Requirements • 5 years of Restaurant/Dining Kitchen experience, • Flexible Availability, • Sufficient Knife Skills, • Sauté, Fryer, Grill, Prep experience, • Professionalism, • Good Communicator, • Food Handler's CardCompany DescriptionOldest restaurant in Cerritos, independently owned, innovative and progressive management. This company REALLY cares about its employees!Oldest restaurant in Cerritos, independently owned, innovative and progressive management. This company REALLY cares about its employees!

Job Description Job Summary Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks. Follows standard recipes and daily prep lists using various kitchen equipment and utensils under the direction of culinary leadership. Pay $20-$22 D.O.E. Key Responsibilities • Station Setup: Takes inventory and sets up, maintains, and breaks down the prep station., • Food Preparation: Prepares menu items according to standard recipes and daily prep lists., • Order Coordination: Times and coordinates orders smoothly with other kitchen operations., • Inventory Management: Requisitions needed items and notifies the Sous Chef of expected shortages., • Sanitation: Keeps assigned work areas, tools, and equipment clean and sanitary., • Food Storage: Covers, dates, and neatly stores all reusable leftover products., • Kitchen Closing: Closes the kitchen properly using the standard closing checklist., • Team Collaboration: Attends staff meetings, offers improvement suggestions, and assists with extra duties., • Maintenance: Recommends repairs, maintenance, and upkeep for the line prep area and equipment. Qualifications & Requirements • Education: High school diploma, GED, or equivalent., • Experience: Minimum one year of kitchen preparation and cooking experience., • Alternative Experience: Sufficient culinary school education or a 2-year culinary degree replaces the experience requirement., • Certification: A valid food safety certification or permit is required. Core Competencies • Compliance: Follows all state and local health, food safety, and machinery regulations., • Safety: Knows and performs designated roles correctly during emergency situations. [1, 2] Physical Demands & Environment • Movement: Stands for long periods, walks, climbs stairs, balances, stoops, kneels, crouches, bends, stretches, and twists., • Lifting: Pushes, pulls, or lifts up to 50 pounds regularly., • Repetition: Performs continuous repetitive tasks in a fast-paced kitchen environment.Company DescriptionBenefits with PrideStaff: Competitive pay Comprehensive benefits package Health Benefits Paid Holidays after 1500 hoursBenefits with PrideStaff:\r\n\r\nCompetitive pay\r\nComprehensive benefits package\r\nHealth Benefits \r\nPaid Holidays after 1500 hours

Job DescriptionBASIC JOB DESCRIPTION POSITION TITLE: Cook IIDEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous ChefFLSA STATUS: Non-Exempt EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:High school diploma or equivalent with 3 yrs experience as a Line Cook in all cooking techniques. Equipment knowledge and maintenance. Organizational skills to maximize efficiency. Sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis. LICENSE OR CERTIFICATE REQUIRED:ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: • Prepare appetizers, soups, salads, entrees, desserts and other food items., • Maintain 100% quality food production at all times., • Meet timing of food items as required by guest/supervisor., • Proper communication with supervisors and co-workers., • Maintaining, organizing and rotating inventory., • Timely and complete set up of culinary equipment., • Maintain clean and safe working area including refrigeration., • Assist in the controlling of food costs., • Adhere to all safety and sanitation regulations., • Maintain and project a positive attitude., • Supervise Cook III and Cook IV., • Assist in putting away and organizing products daily., • Able to work a variety of stations dependent on business needs., • Teach and coach lower-level cooks in all aspects of cooking., • Must be able to work all stations on hot line, setting up and executing through services hours., • Anticipate business levels., • Be flexible with schedule and shifts to accommodate business needs., • Anticipate problems and notify chef on duty or Cook 1., • Work cleanly and neatly setting good examples for lower-level cooks. ADDITIONAL TASKS: • Able to work a variety of stations in all areas of production and hotline., • Able to comply with other tasks assigned by management., • Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: • Ability to lift and/or carry 50lbs occasionally throughout shift., • Ability to push cart up to 500lbs, • Ability to pull cart up to 100lbs MOTION REQUIREMENTS:Percentage of time during normal workday the associate is required to: Stand 47% Bend 6% Squat 4% Push 5%Sit 1 % Walk 15% Lift 10% Pull 2%Carry 10%MENTAL REQUIREMENTS:Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS:Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes. • Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities., • Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently., • Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates., • This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job Description JOB DESCRIPTION POSITION TITLE: Cook IDEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous ChefFLSA STATUS: Non-ExemptDATE PREPARED: March 14, 2026 EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:High school diploma or equivalent with 4-5 years’ experience as a Line Cook in a 5-star hotel or restaurant. Ability to sauté, grill, broil and prep foods. Ability to organize restaurant service tickets and plate up menu items correctly to specifications on a consistent basis. Knowledge of soups, stocks and sauces. Ability to develop, lead, supervise and train cooks of lesser status. Knife handling skills. General understanding of food presentation and banquet and event service operations. General understanding of Pastry shop management including food safety, sanitation, and maintenance. LICENSE OR CERTIFICATE REQUIRED: ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS:1. Ability to perform job functions and all listed menu items. with attention to detail, speed, and accuracy.2. Ability to prioritize, organize work, and follow through.3. Maintain 100% quality food production at all times.4. Meet timing of food items as required by guest, supervisor or standard.5. Ensure freshness of product and execute FIFO, properly rotating, labeling and dating food items.6. Responsible for breaking down and putting away all items on workstation.7. Ability to operate, clean and maintain all tools and equipment required in job functions.8. Maintain a clean workstation at all times.9. Utilize all food in an efficient manner. Eliminate waste.10. Follows sanitation set-up, determining what is needed and in what order.11. Maintain clean and safe working area including refrigeration.12. Assist in the controlling of food costs.13. Adhere to all safety and sanitation regulations.14. Maintain and project a positive attitude.15. Proper communication with staff and management.16. Lead or direct the work of the following jobs: Cook II, Cook III and Cook IV at their stations and develop them while teaching and coaching.17. Cross train to cover purchasing and receiving products when Chef is away.18. Ability to perform basic mathematical calculations.19. Read all contracts and distinguish menu items and timing.20. Produce prep sheets from contracts and supervise production.21. Delegate various responsibilities to different levels of cooks to complete tasks and hold cooks accountable.22. Make sound decisions based on the needs of the department.23. Supervise kitchen staff as well as front of house staff in organization and ensure timeliness.24. Expedite when necessary. Control the pace of cooks and servers.25. Able to order food and product from banquet contracts or prep lists on a daily basis.26. Fill in for department chef in his/her absence for all questions, concerns and problems in the department.27. Assist in all areas of kitchen when needed. Anticipate business levels.28. Be flexible with schedule and shifts to accommodate business needs.29. Be able and willing to talk to guests about menus, special requests, etc.30. Lead overall operation daily. Be responsible for all cooks when chef is not present in area. ADDITIONAL TASKS:1. Able to work a variety of stations in all areas of production and hotline.2. Able to comply with other tasks assigned by management. 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs occasionally throughout shift.2. Ability to push cart up to 500lbs3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS:Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5%Sit 3 % Walk 10% Lift 10% Pull 2%Carry 10% MENTAL REQUIREMENTS:Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS:Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job DescriptionLead Line Cook (Breakfast Experience Required) Position Title: Lead Line Cook Location: Metro Cafe Employment Type: Part-time , full-time Position Summary Metro Cafe is seeking an experienced and dependable Lead Line Cook with strong breakfast and brunch experience to join our kitchen team. The ideal candidate is a hands-on leader who can work efficiently in a fast-paced environment, maintain high food quality standards, and help supervise daily kitchen operations. This position requires availability on weekends and holidays, as these are essential business days. Key Responsibilities • Prepare and execute breakfast, brunch, and lunch menu items according to recipes and quality standards., • Lead and support line cooks during service while maintaining a positive and productive work environment., • Ensure all food is prepared, plated, and presented consistently., • Monitor food quality, portion control, and kitchen cleanliness., • Assist with ordering, inventory management, and minimizing food waste., • Train and mentor kitchen staff on recipes, cooking techniques, and food safety procedures., • Maintain compliance with all Health Department regulations and food safety standards., • Ensure proper storage, rotation, and labeling of food products (FIFO)., • Open and close kitchen operations as needed., • Work closely with management and chefs to maintain menu consistency and operational efficiency.Qualifications, • Minimum 3 years of line cook experience, with at least 1 year in a leadership or supervisory role., • Strong breakfast and brunch cooking experience required., • Knowledge of egg cookery, breakfast meats, pancakes, waffles, sauces, and high-volume breakfast service., • Understanding of proper cooking temperatures, food handling, and sanitation procedures., • Ability to multitask and work under pressure during busy service periods., • Strong organizational and communication skills., • Reliable transportation and excellent attendance record., • California Food Handler Card required (or ability to obtain upon hire).Physical Requirements, • Ability to stand for extended periods., • Ability to lift and carry up to 50 pounds., • Ability to work in a fast-paced kitchen environment with exposure to heat and kitchen equipment.Schedule Requirements, • Must be available to work weekends, holidays, and early morning shifts., • Flexible schedule Preferred Skills, • Experience with American breakfast and cafe brunch concepts., • Experience with inventory management and food cost control., • Knowledge of basic sauce preparation and cooking techniques., • Experience training and developing kitchen staff.Compensation & Benefits, • Competitive hourly wage based on experience., • Growth opportunities within the company., • Employee meal during shifts., • Supportive team environment and long-term career opportunities.Metro Cafe is an Equal Opportunity Employer and values teamwork, professionalism, and a passion for great food and hospitality.

Job Description Under direction of the Sous Chef, the Cook III (Specialty Cook) prepares specialty cuisine items for guest consumption on designated shifts. Utilize specialty skill sets in specific cuisine and uses only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management. Maintains all food, equipment and kitchens to set health codes and casino standards. Maintains a positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times. Operates in representation of the culinary team’s best in class culture, while championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission and values. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Assists with maintaining designated workstation throughout all levels of business flow; ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced on assigned station; ensures food service lines are fully stocked for forecasted business flow and restock before end of shift., 2. Possesses an advanced knowledge of basic and specialty food products (meat, poultry, fish, produce, dry goods, etc.), and standard food production equipment; possesses excellent knife skills and is responsible for understanding and performing advance and specialized cooking methods. Responsible for multitasking within those basic cooking methods to ensure no interruption in servicing of the guests., 3. Possesses good understanding of the food rotation method “FIFO” and is directly responsible for ensuring labels and dating all food items on their designated stations as well as the kitchen as a whole. Ensures all food items are within expiration dates or if not that they are disposed of and properly logged on waste sheets. Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties as well as explain to and train cook staff on how to use these items efficiently., 4. Reports any injuries, accidents or possible unsafe work environment issues to management immediate when identified, at all times., 5. Performs other duties as assigned to support the efficient operation of the department. EDUCATIONAL, EXPERIENCE AND QUALIFICATIONS • High School Diploma or GED required., • Culinary arts degree from accredited school preferred., • Minimum five (5) years’ experience working in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment required. KNOWLEDGE, SKILLS AND ABILITIES (KSA) • Demonstrates advance knowledge of food preparation and presentation., • Capable of following procedures and taking direction., • Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties. REQUIRED LICENSES, CERTIFICATIONS AND REGISTRATIONS • At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license., • Must obtain and maintain a Food Handler’s Card., • Select One of the Following for Driving Responsibilities: o No Driving Responsibilities: Role does not require a driver’s license or insurance. PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job. • Primary work environment is in a climate-controlled commercial kitchen setting., • Work requires travel to attend meetings, trade shows, and conferences., • Incumbents may be required to work evening, weekend and holiday shifts., • Must be able to work in a fast-paced, high-demand environment., • Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally., • Sedentary work: involves sitting some of the time. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer. • Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions., • Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone., • Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference and over the telephone. • Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility., • Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties., • Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours., • Must present a neat, clean, and well-groomed appearance in accordance with departmental policy., • The employee may be exposed to fumes or airborne particles including secondhand smoke. Reasonable accommodation will be made in compliance with all applicable law.

Job Description The Sous Chef – Game Day Grill is responsible for managing the daily production and preparation of food items for the Game Day Grill. This role provides direct support to the Chef de Cuisine and plays a critical part in leading kitchen staff, maintaining food quality, ensuring sanitation compliance, and assisting with culinary operations. The Sous Chef contributes to a productive and efficient kitchen environment while ensuring timely service and food safety standards. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Supervises food preparation, portioning, and garnishing to ensure consistency, presentation, and portion standards are met., • Instructs kitchen team members on new culinary techniques, procedures, and production methods., • Ensures proper labeling, rotation, and storage of all food items and supplies in accordance with safety regulations., • Coordinates and participates in the preparation and planning of food and supply orders., • Inspects kitchen facilities and equipment to ensure proper usage, cleanliness, and maintenance., • Maintains high standards of cleanliness, sanitation, and safety throughout all kitchen operations., • Assists in food production during peak periods, including carving meats, preparing sauces, and executing hot line responsibilities., • Ensures compliance with all company policies and operational procedures., • Performs other job-related duties as assigned. SUPERVISORY RESPONSIBILITIES: • Recruits, trains, and supervises kitchen staff while maintaining a professional and secure working environment., • Communicates performance expectations and ensures grooming and conduct standards are upheld., • Conducts performance evaluations, coaching sessions, and disciplinary action when necessary., • Coordinates kitchen staffing, training programs, and productivity systems to maintain kitchen efficiency and consistency. QUALIFICATIONS: • Proficient in a wide range of culinary techniques, including knife skills, sauce preparation, grilling, and sautéing., • In-depth knowledge of food safety, sanitation procedures, and culinary equipment maintenance., • Ability to manage a culinary team and ensure consistent execution of food quality and service., • Excellent communication and organizational skills., • Strong leadership and motivational abilities in a fast-paced kitchen environment. EDUCATION and/or EXPERIENCE: • Associate’s or Bachelor’s degree in Culinary Arts or a related field required., • Certification from an accredited culinary institution is preferred., • Food Safety Manager Certification required or must be obtained upon hire., • Minimum of 5–7 years of culinary experience, with at least 2–3 years in a supervisory or sous chef role., • Proven ability to manage kitchen operations in a high-volume or fast-casual setting., • Skilled in food preparation, team leadership, and maintaining quality and consistency., • Strong knowledge of food safety regulations, kitchen sanitation, and inventory control., • Experience training and mentoring kitchen staff while ensuring compliance with company standards., • Prior experience in a casino, resort, or high-volume food service environment is strongly preferred. LICENSES, CERTIFICATES, REGISTRATIONS: Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. 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 these functions. • Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house supervisors, and management; responsible for delegating prep tasks, ensuring line coordination, and maintaining operational standards., • Lifting and Carrying: Frequently lifts and carries food products, stock pots, kitchen tools, and equipment weighing up to 50 pounds; assists with unloading deliveries, organizing stock, and setting up prep stations., • Manual Dexterity: Regularly uses hands and fingers for chopping, mixing, portioning, plating, and handling kitchen tools with precision and safety., • Mobility: Continuously moves throughout kitchen, prep areas, and storage rooms; requires standing, walking, reaching, bending, lifting, and stooping for extended periods in a high-heat, fast-paced environment., • Stationary Work: Occasionally remains at a designated workstation during food preparation, especially during peak meal periods or when executing specialty dishes., • Tool Operation: Regular use of commercial kitchen equipment including slicers, fryers, ovens, grills, mixers, knives, and sanitation tools; occasional use of office equipment for scheduling or inventory tasks., • Visual Acuity: Requires close vision to ensure food quality, inspect cleanliness, read prep sheets, and verify food safety procedures; must also monitor timing and presentation during service., • Working Conditions: Routinely works in a high-volume, hot kitchen environment with exposure to steam, flames, sharp tools, noise, and cleaning chemicals. Regular exposure to a smoking environment when transitioning through casino or guest service areas. WORK ENVIRONMENT: This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

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. Here's What We'll Bring To The Table for Sous Chef: • Competitive Salary: $70,304 - $80,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement, • Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Participates all kitchen crew meeting. Essential Skills/Experience: • Minimum of 21 years of age., • 2 year experience as a cook supervisor/sous/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches

Job DescriptionDescription: Job Title: Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House – Culinary 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 Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You’ll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline—partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork. Key Responsibilities Culinary Standards & Training Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec. Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time. Coach cooks on knife skills, fire management, station organization, and expo discipline. Service Execution & Expo Own the pass or a key station during assigned services; protect window times and quality. Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly. Drive immediate recovery for remakes and service issues, capture learnings in manager logs. Prep, Pars & Production Translate forecast into actionable prep lists; set station pars and adjust throughout the day. Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production. Support menu changes/specials with mise en place, tastings, and training materials. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene. Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use. Prepare for inspections and correct violations immediately. Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and proper storage by zone. Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets. Flag shortages and propose substitutions that protect quality and margin. Labor, Scheduling & Deployment Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift. Cross-train team across stations to maintain coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders). Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization. Requirements: Required Qualifications • 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining., • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience., • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Proven ability to coach teams, stay organized under pressure, and communicate clearly., • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort., • Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching., • Lift/carry/push/pull up to 35–50 lbs., • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use., • Slip-resistant footwear required. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development, • Vision insurance Job Purpose: The Sous Chef will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training and supervision. Will work with the Chef on food sales, food and labor costs, hiring, employee retention , guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the entire kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and company standards and expectations. Duties & Responsibilities: • Practices positive personal hygiene and cleanliness habits during all work shifts., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company., • Assist in developing and implementing the menus including daily and seasonal specials., • Supervise and train the staff on recipes and methods of cooking, • Expedite service efficiently and effectively, maintaining the proper pace and food quality., • Understand and maintain all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed., • Maintain company expectations of food and service through the supervision of the entire kitchen team., • Achieve company budget objectives in sales, costs and profit., • Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through coaching of employees., • Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded., • Participate in all scheduled FOH employee meetings in order to represent the kitchen, as well as to give feedback and suggestions., • Participate in all management meetings in order to represent the kitchen, as well as to give and receive feedback and suggestions., • Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections., • Follow scheduling and adjust as necessary to achieve Labor Cost goals., • Fully understand and comply with all federal , state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Working Conditions and Expectations:, • Work schedule may require weekends and holidays, early morning and late evenings., • Shifts will range from 9 - 12 hours, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Strong, positive and respectful communication skills, • Follow safety and sanitation rules and laws at all times, • Always act in the best interest of the restaurant, fellow employees and guests., • Create, maintain a positive, safe and productive working environment, • Coaching and mentoring staff to develop a team and encourage promoting within.Qualifications:, • Communicate and understand the predominant language(s) of our guests., • Minimum of 2 years of kitchen supervision experience, • High School diploma or equivalent, • Formal culinary training, • Food Service Manager Certificate required, • Sexual Harassment Prevention and Workplace Violence Prevention Certification within 30 days after employmentPhysical Requirements:, • Be able to work in a standing position for long periods of time (up to 12 hours)., • Be able to reach, bend, stoop and frequently lift up to 20 - 50 pounds., • Repetitive tasks with few breaksDirect Reports:, • All hourly kitchen positions

Job Description Position Title: Portfolio Project Chef Salary: 135,000-150,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job SummaryThe Portfolio Project Chef (also titled Supervising Chef) serves as the operational arm of the National Culinary Director, translating culinary vision and strategy into consistent, scalable execution across a portfolio of corporate dining accounts throughout North America. This role bridges high-level culinary leadership with field-level coaching, ensuring that programs, standards, and initiatives are brought to life at every account. The Portfolio Project Chef is an experienced, formally trained culinary professional who understands the nuances of corporate dining environments and thrives on developing culinary teams at all levels. Key ResponsibilitiesOperational Execution & Account Support • Partner with the National Culinary Director to roll out culinary strategies, seasonal programs, and menu initiatives across all portfolio accounts., • Support account-level culinary teams remotely and through scheduled engagement, helping assess operations, ensure compliance with brand standards, and provide guidance — distinct from the field-based site evaluation function handled by the Portfolio Field Chef role., • Troubleshoot operational challenges at accounts and implement corrective actions in partnership with on-site culinary leadership., • Support the onboarding of new accounts, including setup of culinary systems, workflows, and team orientation., • Serve as an on-the-ground resource during high-profile events, client activations, or periods of leadership transition at accounts. Culinary Standards & Quality Assurance, • Ensure consistent adherence to recipe standards, food safety protocols, plating guidelines, and quality benchmarks across all accounts., • Conduct culinary audits and produce structured reports with actionable recommendations for improvement., • Collaborate with the National Culinary Director to develop and update standard operating procedures (SOPs), recipe libraries, and culinary playbooks., • Monitor food and labor cost performance at accounts and work with on-site teams to identify and address variances.Additional ResponsibilitiesChef Development & Training, • Design, coordinate, and deliver culinary training programs for chefs at all levels — from line cooks and sous chefs to senior executive chefs., • Identify skill gaps across the portfolio and develop targeted development plans for individuals and teams., • Mentor and coach on-site culinary leaders, providing both formal evaluations and ongoing informal guidance., • Facilitate workshops, culinary demonstrations, and team-building events that elevate craft and reinforce company culture., • Support succession planning by identifying and nurturing high-potential culinary talent across the portfolio. Collaboration & Communication, • Act as a key liaison between the National Culinary Director and account-level culinary teams, ensuring clear communication of priorities and expectations., • Participate in menu development, product testing, and vendor evaluations as directed., • Collaborate cross-functionally with operations, procurement, and client services teams to support account goals., • Prepare and present program updates, training summaries, and account assessments to the National Culinary Director on a regular cadence.QualificationsEducation & Culinary Credentials, • Culinary degree or diploma from an accredited culinary institute required (e.g., CIA, Johnson & Wales, Le Cordon Bleu, or equivalent)., • Certifications such as ACF Certified Executive Chef (CEC) or equivalent professional credential strongly preferred., • ServSafe Manager Certification (or equivalent food safety credential) required. Experience, • Minimum 8–12 years of progressive culinary leadership experience, with at least 5 years in a senior executive chef, regional chef, or multi-unit culinary management role., • Demonstrated experience managing culinary operations across multiple locations or a large-volume, complex single site (e.g., corporate campus, healthcare system, higher education)., • Substantial background in corporate dining, business & industry (B&I) foodservice, or contract food management strongly preferred., • Proven experience designing and delivering training programs for culinary teams., • Track record of managing food cost, labor cost, and operational budgets with measurable results. Skills & Competencies, • Exceptional culinary knowledge across a broad range of cuisines, cooking techniques, and dietary considerations (allergens, plant-based, wellness)., • Strong organizational and project management skills; able to manage multiple priorities, accounts, and timelines simultaneously., • Excellent interpersonal and communication skills — equally effective coaching a line cook or presenting to a client., • Proficiency with culinary management tools, recipe management platforms, and standard MS Office / Google Workspace applications., • High emotional intelligence and the ability to build trust and rapport with diverse teams across different organizational cultures., • Analytical mindset — comfortable interpreting financial reports and using data to drive culinary decisions. This role is primarily based out of a central office or HQ location, with occasional travel to accounts as needed for training events, program launches, or strategic initiatives. Day-to-day work involves a combination of remote collaboration, program development, and structured engagement with account-level culinary teams. The role involves standing for extended periods during culinary sessions and working in commercial kitchen environments during training and demonstrations. Occasional evening or weekend hours may be required to support account needs or special events. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1547750 Bon Appetit BRYAN GONI

Job Description 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 HTM's events program includes donor dinners, VIP lunches, volunteer sessions, public events, and off-site catering. Running it well requires someone who can lead a culinary team, manage logistics, and deliver consistent quality across all of it. The Events Sous Chef is the person who makes that happen. Reporting to the Event Chef de Cuisine, the Events Sous Chef leads the day-to-day work of the events culinary team. This includes food production, menu planning, staff and volunteer supervision, inventory management, and event logistics. This role also runs HTM's weekly volunteer sessions and steps in to lead the kitchen whenever the Event Chef de Cuisine is unavailable. Food safety is non-negotiable. Quality is consistent regardless of event size. Volunteers are led with purpose. At HTM, the events program is a mission asset — one that builds relationships, generates resources, and represents the organization to the public. The Events Sous Chef is accountable for the culinary integrity of that program every day. Responsibilities Event Execution & Production Lead the Events team in preparing for and executing a variety of events including on and off-site catering, executive and VIP lunches, small to large-scale volunteer work sessions, company social functions and ceremonies, and special events open to the public Ensure all food is prepared and ready for service or packing at the designated time, maintaining consistency and quality in every dish Work closely with the Kitchen Logistics Team to manage cold and dry storage and all logistical concerns of event setup, packing, and transport Assist in client meal production, bakery team production, and kitchen logistics as needed Menu Planning & Culinary Development Collaborate with the Event Chef de Cuisine on event menu planning, recipe development, and culinary projects for volunteers, ensuring variety, balance, and adherence to dietary needs Creatively utilize donated food to minimize waste and maximize resources in menu planning and production Place orders for all necessary products including food items and service wares under the guidance of the Event Chef de Cuisine and Executive Chef Volunteer Programs Run regular weekly volunteer sessions as well as special group sessions, curating meaningful and safe culinary experiences for the public that benefit the organization and Food Services operations Team Leadership & Staff Management Assist in hiring, training, scheduling, and disciplinary actions of kitchen team members Assist in directing and mentoring lead cooks, line cooks, bakers, and dishwashers in all aspects of food production including proper techniques, cleanliness, and storage Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed Operations & Compliance Manage day-to-day operations of the Events team, ensuring company policy compliance, strict adherence to food safety standards, productivity and efficiency, and achievement of food quality standards set by the Event Chef de Cuisine, Executive Chef, and Senior Director of Food Services Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules Maintain and track food inventory, special equipment, service wares, and utensils reserved for Events use Inspect and report any maintenance issues with kitchen equipment on a weekly basis Perform other duties as assigned Requirements Must pass pre-employment background check Must pass pre-employment and ongoing drug and TB testing Must provide proof of legal authorization to work in the United States Must comply with all HTM policies including safety, conduct, and food safety standards Valid California driver's license required Manager ServSafe Certification required Ability to stand, walk, climb stairs, stoop, kneel, crouch, twist, reach, and stretch on a continuous basis in a working kitchen environment Ability to lift, carry, push, and pull items regularly as required by kitchen operations Ability to perform sustained visual tasks including close vision, color vision, peripheral vision, and depth perception Ability to work in a fast-paced environment with exposure to heat, cold, and variable kitchen conditions Ability to drive vehicles in and around Los Angeles County as needed Schedule includes evenings, weekends, and event-specific hours as required Full-Time | Exempt | Management classification Qualifications Minimum six years of cooking experience required; catering environment strongly preferred High school diploma or GED preferred Demonstrated experience in a high-volume, scratch-cooking kitchen environment Experience supervising and developing culinary staff including lead cooks, line cooks, and volunteers Experience with food inventory management, product ordering, and kitchen logistics Experience leading volunteer groups or public-facing culinary programming preferred Commitment to serving the needs of individuals and families experiencing homelessness Bilingual Spanish preferred but not required Skills Mastery of scratch-cooking techniques across a range of cuisines and event formats In-depth knowledge of culinary techniques, food safety standards, and current food trends Ability to lead and direct a culinary team with clarity, consistency, and professionalism Strong organizational and multitasking skills with attention to detail across simultaneous food production priorities Knowledge of food safety regulations and best practices in sanitation and kitchen maintenance Proficiency in inventory management, product ordering, and cold and dry storage coordination Ability to creatively utilize donated food to minimize waste and maximize production quality Effective written and verbal communication skills for coordination across teams and departments Ability to foster a culture of respect, inclusion, and continuous learning within the culinary team Ability to adapt quickly in a fast-paced, event-driven kitchen environment 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. 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. Full-Time, exempt position; Tuesday - Saturday, 7:00am - 5:00pm or 9:30am - 7:30pm

Job Description Job Description COMPENSATION: Salary: $73,000-$77,000 annually. This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate’s experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Additional information about our compensation scales is available at: www.aztecshops.com/employment. SUMMARY: Manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. Assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. Oversees all aspects of daily food production and preparation for the Premium Department, including catering, clubs, and suites. Carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include menu development, kitchen product ordering, inventory management, and food production. Assists with interviewing, hiring, and training employees, as well as budgeting, forecasting, and planning. Responsible for assigning and directing work, appraising performance, and providing recognition, coaching, and disciplinary action when needed. Addresses employee concerns and resolves operational issues in a timely manner. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversees the daily operations in the kitchen for suites, catering, clubs and other areas. Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations. Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands. Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives. Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management. Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets. Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty. Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction. Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority. Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits. Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs. Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate. Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Job Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of catering production experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5. Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops 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 Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity.

Job DescriptionObjective/Purpose of the Position The Sous Chef is the second-in-command of the kitchen, supporting the Chef de Cuisine in daily culinary operations, food quality, and team leadership. This role runs the line during service, trains staff, and ensures standards are met in a fast-paced, elevated California bistro. The Sous Chef works closely with the Chef de Cuisine and General Manager to maintain food quality, kitchen efficiency, and compliance with food safety and labor regulations.Tasks/Responsibilities Kitchen Operations • Run the line and expedite during service to ensure quality, consistency, and timing., • Execute recipes, prep, and plating to the standards set by the Chef de Cuisine., • Conduct line checks and ensure stations are properly set and stocked., • Step in to lead the kitchen in the Chef de Cuisine’s absence. Team Support & Training • Train, coach, and supervise line cooks and dishwashers during shifts., • Ensure non-exempt staff record hours accurately and take required meal and rest breaks under California law., • Communicate staffing, performance, and operational concerns to the Chef de Cuisine and management. Cost & Inventory Support • Assist with ordering, receiving, inventory, and waste control., • Monitor portioning and prep levels to support food cost targets. Food Safety & Compliance • Maintain compliance with the California Retail Food Code and county health requirements., • Uphold sanitation, safety, and Cal/OSHA standards; report and document incidents.Physical DemandsThe 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., • Ability to stand and walk for extended periods, often for the duration of a shift., • Ability to lift and carry up to 50 pounds (deliveries, stock, and equipment)., • Ability to work safely around heat, open flame, hot surfaces, sharp objects, and wet or slippery floors., • Ability to perform repetitive motions (chopping, plating, washing) for extended periods., • Ability to work in a fast-paced, high-volume kitchen environment.Preferred Experience/Minimum Qualifications • California Food Handler Card required, or must be obtained within 30 days of hire., • ServSafe Manager Certification (or equivalent) required, or must be obtained within 30 days of hire., • Minimum of 3 years of culinary experience, including line leadership in a high-volume, scratch kitchen., • Strong knowledge of seasonal and California-inspired cuisine., • Familiarity with food costing, ordering, and California food safety regulations., • Working knowledge of California labor laws and workplace safety requirements. Powered by JazzHR VMfemd5iDo

Job Description We are California-Asian restaurant and event space currently undergoing an exciting reconceptualization, and we're looking for a visionary culinary leader to help shape what's next. We are seeking a talented and driven Head Chef de Cuisine with a strong foundation in Californian -Asian Fusion with emphasis in Japanese and Vietnamese cuisine to lead our culinary program across both restaurant service and small to large-scale catering and private events. The right candidate will have vision for scalability and brings passion for healthy, farm-to-table cooking grounded in California's seasonal ingredients. Just as important, this person understands how to build systems, structure kitchens, and create consistency for growth. This is a hands-on leadership role for a builder and systems-thinker who is energized by evolving a beloved concept into something scalable and lasting. You will oversee a bustling gourmet casual dining experience serving the surrounding Silicon Beach tech community, a growing Happy Hour program, and a robust private events business set within our unique indoor and outdoor herb garden. We are looking for a strong culinary leader and team builder to help shape the next phase of Tiato. Key Responsibilities • Lead 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 seasonal menu development and health-forward sensibility, • Drive consistency, quality, and efficiency across all culinary output, • Manage food cost, pricing, and inventory using Excel, Margin Edge or similar systems, • Build and maintain prep systems, production sheets, and ordering guides, • Ensure compliance with health, safety, and sanitation standards, • Maintain organization, cleanliness, and strong kitchen systems, • Partner with ownership on operational improvements, concept development, and multi-unit growth strategy 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, • Strong knowledge of Asian Cooking, ideally Japanese, and Vietnamese cooking with a healthy conscious approach, • 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 Weekends, • ServSafe Certification (or ability to obtain) Compensation & Benefits Compensation & Benefits • SALARY or $30 – $45 per hour (DOE) PLUS Bonuses, • Overtime opportunities, • Growth potential within an expanding hospitality group, • Creative influence over menu direction and concept development, • Exposure to both restaurant operations and large-scale events, • Be Part of a Building Phase in a team-oriented environment What We’re Looking For • A true kitchen leader who can take ownership of and elevate the culinary program, • A builder and operator who can help refine, streamline, and scale the concept into a multi-unit model, • Someone who understands both restaurant execution and catering logistics, • Has an eye for presentation, • Comfortable managing both people and numbers, • Strong sense of urgency and accountability, • Hands-on, solutions-oriented, and highly organized, • Consistent, and reliable under pressure How to Apply Please submit your resume along with a brief introduction highlighting your kitchen experience and how it aligns with "what we’re looking for" in this role. 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 DescriptionDescription: Introduction: Seabreeze Management Company is a full-service property management firm with a diverse management portfolio of over 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has offered an unrivaled client experience to commercial common-interest developments and homeowners’ associations for over 30 years. With offices throughout California and Nevada, Seabreeze has expanded its mission to be a trusted advisor and collaborative partner with developments to build thriving associations through superior service and integrity. At Seabreeze, people are at the heart of what we do. Our philosophy, “Passion when combined with commitment, makes anyone unstoppable” is carried out by enthusiastic and customer-centric teams who serve the communities where we work and live. Summary: The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing dining services associates in the preparation of meals, while meeting required safety, hygiene and quality standards. The Sous Chef will be working closely with the Executive Chef and will provide support at the kitchen in the Executive Chef’s absence. Essential Duties and Responsibilities: To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ensure that residents and guest receive timely and high quality food and service., • Fulfill management tasks for a well-functioning Dining Services department. This is to include, but is not limited to: planning, ordering, recipe development, inventory, supervision, quality assurance and reinforcement of management philosophies and procedures., • Supervise kitchen associates toward completion of their specific job responsibilities and assignments., • Supervise kitchen protocol to meet high levels of food quality., • Train associates as specified for kitchen positions., • Assist in the establishment and implementation of department policies and procedures., • Pull and review recipes to make sure all ingredients are there to complete meal production., • Write daily “prep” lists., • Prepare menu items in a timely manner as scheduled., • Keep workstations in a clean and sanitary condition., • Make sure there is a cleaning solution of quaternary sanitizer and water for towels., • Organize the HOA serving line for hot and cold food preparation during meal service., • Inform wait staff on how items are prepared, cooked and served on a daily basis., • Expedite plating and service of meals being served in the HOA., • Prepare room-service orders as needed., • Prepare associates meals as needed, in accordance with property policy., • Clean all workstations and equipment immediately after use., • Store leftovers and unused food products by covering and dating items properly., • Supervise dishwasher in preparation needed for that day or further needs for kitchen., • Check in orders that may be delivered, as needed., • Monitor cleaning tasks, all side work, setup breakdown and other kitchen duties as assigned., • Monitor behavior, hygiene and attitude of associates., • Knowledge of mechanical operation for all kitchen equipment and recognize equipment that is in need of repair., • Secure and lock walk-in coolers, ice cream freezer and make sure all equipment is turned off., • Meet regularly with the Executive Chef regarding menus, service, procedures, policies, etc., • Follow all policies and procedures for the department and community., • Attend all mandatory meetings., • Comply with all federal, state and local regulations for the department., • Attend all mandatory training and ongoing training as requested., • Know the safety goal(s) of the community; participate in and support the safety program regularly throughout the year; ensure to being knowledgeable in the use of the SDS books and Emergency Preparedness manual., • Ensure to being knowledgeable of the specific responsibilities in the event of an emergency., • Respond to associate requests in a timely and friendly manner. Requirements: Knowledge, Skills and Experience: • 2-5 years’ prior experience in food preparation in a full service restaurant and/or in an institutional setting., • Must have a valid San Diego County Food Handlers Card; administered on site., • Must have a valid ServSafe Certification within 60 days of hire., • Must have knowledge of proper dining room etiquette and food sanitation and safety., • Must demonstrate effective customer service skills., • Must be able to present information effectively to small groups, customers, clients and community associates., • Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals., • Must have a desire to work with senior population., • Must be professional in attitude, demeanor and dress., • Good organizational skills and ability to work under pressure and meet deadlines. Minimum Education: High school diploma or equivalent required. Any equivalent combination of experience, education, and other qualifications may be considered. Language Skills: The individual must have strong written communication skills, and the ability to communicate effectively with employees and clients at all levels of the organization, both verbally and in writing. Availability: Varied working hours to include days, evenings, weekends, and holidays as needed. Subject to callback during emergency conditions (severe weather, evacuation, post-disaster, etc.) Work Environment: The Sous Chef works in a well-lighted, clean environment. S/he constantly interacts with other people, and may have to handle several responsibilities at once. The Association maintains a smoke-free environment in its offices, buildings, and Clubhouse complex. Seabreeze is proud to be an Equal Opportunity Employer that celebrates the diversity of our team. 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 legally protected status. For individuals with disabilities who would like to request an accommodation such as an ASL interpreter, please contact us at pso2@seabreezemgmt.com

Job Description Il Fornaio Cucina Italiana, with 15 very successful restaurants in Southern CA, Northern CA, and Las Vegas, is hiring an experienced Chef to join our great team. Strong kitchen and dining room experience with attention to the details of our authentic Italian cuisine, recipes and execution is required. 2 years prior experience as Sous Chef, Kitchen Manager or Supervisor required. Daily responsibilities include: • Food preparation and service for all meal periods, • Recipe adherence with special attention to timely preparation and plate presentation, • Training and supervising kitchen staff, • Adhering to food and facility safety requirements including all COVID protocol, • Ensuring that quality and cost standards are consistently obtained, • Completing kitchen administrative and human resource duties, • Inventory, ordering and scheduling with service and cost control measures in place Sous Chef should have a positive attitude and be able to communicate clearly, professionally, and respectfully. Experience in a full service fine dining upscale restaurant is a plus. Must have a flexible schedule and able to work varied shifts including weekends. Join our successful team today. Grazie!

Job Description Salary: $74,000.00 - $79,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1541380 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description About our Company: Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities. We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn. We are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Compensation: $75,000-$80,000 salary Schedule: • Days/Hours vary by Winery Event needs, • Nights, Weekends and Holidays are a must Benefits Per Company Plan Details: • Health, Dental & Vision, • 401K Matching Plan, • Life Insurance, • Hospital Confinement Plan, • Pet Insurance, • 3 weeks of PTO, • 2 Paid Holidays (Thanksgiving + Christmas) + 6 Floating Holidays The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits Summary: The Banquet Chef is the second-in-command for event culinary operations and a critical leadership role within the kitchen. This position is responsible for owning banquet execution from production through service, ensuring every event is delivered flawlessly, on time, and to the highest quality standards. This role acts as the operational #2 during events, filling a key leadership gap by managing banquet culinary teams, coordinating directly with front-of-house leadership, and executing without constant oversight from the Executive Chef. Essential Duties and Responsibilities: Leadership • Lead all banquet culinary operations for weddings and events (100+annually)., • Execute buffet and plated meals with precision, consistency, and strong visual presentation., • Own timing and flow of service in partnership with the Banquet Captain., • Ensure all food is delivered at proper temperature, quality, and pace. Production & Team Management • Oversee banquet prep cooks and production staff., • Direct daily prep execution based on event needs and forecasts., • Coordinate with the Executive Chef and culinary team to align production across outlets., • Step into a leadership role during service, acting as the primary decision-maker for banquet execution. Operational Ownership • Maintain proper prep levels, minimize waste, and ensure efficient product usage., • Execute recipes and Chef specifications with consistency and accuracy., • Troubleshoot service issues in real time and adjust staffing or flow as needed., • Ensure readiness for multiple or overlapping events. Standards & Compliance • Uphold Ponte service standards and culinary expectations., • Maintain a clean, organized, and fully sanitized kitchen at all times., • Ensure compliance with food safety, sanitation, and environmental standards., • Support and enforce all company policies and procedures. Collaboration & Communication • Partner closely with Banquet Captains and FOH leadership to ensure seamless events., • Communicate clearly with culinary leadership regarding needs, gaps, or challenges., • Support the Executive Chef with event planning, execution strategy, and staffing alignment. Qualifications: Experience • 3–6+ years of high-volume culinary experience, with banquet or event execution required., • Proven experience leading teams in fast-paced service environments., • Experience with weddings, large-scale events, or multi-course service is strongly preferred. Skills & Knowledge • Strong leadership presence with the ability to run service independently., • Advanced understanding of banquet production, timing, and execution, and all stations on the line., • Proficiency in all core cooking techniques (braising, sautéing, grilling, broiling, frying)., • Excellent knife skills and knowledge of kitchen equipment., • Ability to follow recipes and read banquet event orders (BEOs), contracts, and production sheets., • Strong organizational, problem-solving, and prioritization skills, with attention to detail., • Ability to abide by standard operating procedures., • Provide clear and effective communication skills., • Oversee the daily activities of the banquet prep cooks., • Perform all additional duties required by Executive Chef/Sous Chef., • Fluent in English (reading, writing and speaking)., • Ability to focus for an entire shift, trouble shooting and prioritizing skills., • Understands and adheres to environmental standards set by the winery., • Must have or have the ability to obtain a Riverside County Food Handler’s Card. Physical Requirements: • Ability to work long 8-10+ hours shifts with high physical endurance to stand, walk, and carry., • Frequent bending, reaching, stooping, pushing, and pulling carts., • Ability to lift up to 50 lbs., • Ability to work at high temperatures. Company Standards: • Understand the PONTE Values and Service Standards., • Ensure the safety of guests and associates., • Follow the environmental standards set by the Company, • Treat all associates and guests in a respectful manner., • Exhibit integrity (honesty and truthfulness)., • Perform any other duties as required by your Manager

Job DescriptionCompany Description Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team. Job Description JOB OVERVIEW: As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative cuisine, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef, your leadership, creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end. Summary of Responsibilities: Responsibilities and essential job functions include but are not limited to the following: • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Review the daily activities; check the following:, • Housecount, • forecasted covers for each outlet, • catering activity, • purchases, • meetings, • appointments, • VIPs/special guests, • Managing all aspects and day-to-day operations of the Pastry Kitchen and personnel., • Establish the day's priorities and assign production and prep task to staff to execute., • Execute all tasks in pastry kitchen., • Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings., • Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days., • Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance., • Communicate additions or changes to the assignments as they arise throughout the shift., • Review the purchase order list., • Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., • Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up., • Ensure that staff reports to work as scheduled; document any late or absent employees., • Coordinate breaks for staff., • Inspect grooming and attire of staff; rectify any deficiencies., • Check and ensure that all opening duties are completed to standard., • Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., • Ensure that recipes, production schedules, plating guides, photographs are current and posted., • Ensure that all staff prepares items following recipes and yield guides, according to department standards., • Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., • Be aware of any shortages and make arrangements before the item runs out., • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Create and review the amenity program menu with the culinary team for continuous improvement., • Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., • Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies., • Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements., • Maintain proper storage procedures as specified by Health Department and Hotel requirements., • Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety., • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs., • Develop new menu items, test and write recipes., • Assist Catering Department with developing special menus for functions; meet with clients as requested., • Minimize waste and maintain controls to attain forecasted food and labor costs., • Ensure that excess items are utilized efficiently., • Monitor and ensure that all closing duties are completed to standard before staff clocks out., • Foster and promote a cooperative working climate, maximizing productivity and colleague morale., • Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards., • Conduct performance reviews in a timely basis., • Document pertinent information in the logbook and follow up on items notated during other shifts., • Return business telephone calls/e-mails., • Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises., • Be familiar with procedures for attending to injured or ill guests or colleagues., • Answer correspondence., • Research new local suppliers and special markets., • Attend gourmet shows, food and wine meetings., • Perform at special events and off-premises functions., • Schedule and conduct month-end inventories., • Take physical inventory of specified food items for daily inventory, to do ordering., • Prepare menu analysis and recipe costing., • Review sales and food cost daily; resolve any discrepancies with the Controller., • Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff., • Interview and hire new personnel according to Hotel policies and standards., • Prepare weekly work schedules for pastry as needed in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands., • Monitor timesheets, approve bi-weekly payroll, approve time off., • Regular and predictable attendance, • Other duties as assigned.Qualifications QUALIFICATIONS Essential: • High school diploma or equivalent vocational training certificate., • Experience in a similar position at a full-service Hotel or Restaurant., • Culinary college degree or apprenticeship required., • Previous experience in pastry at minimum in supervisory role required., • Ability to understand and to make one’s self understood to all team members required., • Ability to communicate in Spanish an asset., • Ability to input and access information in the property management system/computers/point of sales system., • Experience in guests’ communication., • Ability to create menus and specials across multiple different venues., • Fluency in English, both verbal and non-verbal., • Compute basic arithmetic., • Knowledge of food cost controls., • Previously worked with all products and food ingredients., • Operate, clean and maintain all equipment required in job functions., • Plan and develop menus and recipes., • Expand and condense recipes., • Experience in Birchstreet, Dayforce, Watson/Unifocus & Microsoft Office preferred., • Ability to:, • perform job functions with attention to detail, speed and accuracy., • prioritize and organize., • be a clear thinker, remaining calm and resolving problems using good judgement., • follow directions thoroughly., • understand guest’s service needs., • work cohesively with co-workers as part of a team., • work with minimal supervision., • maintain confidentiality of guest information and pertinent hotel data., • ascertain departmental training needs and provide such training., • direct performance of staff and follow up with corrections when needed., • Maintain a positive and professional attitude during challenging circumstances. Additional Information What is in it for you: • Salary range: USD $75,000 annual salary Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience. Job Description Creating an engaging work environment for Colleagues of the Fairmont Century Plaza is as important as turning moments into memories for our guests. The standards and values you model as the Banquets Sous Chef will inspire your team - not only to ensure exceptional culinary service, but also to grow their careers with Fairmont. Job Description: • Full comprehension and execution of Culinary Culture Manual and Union Standards, • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, • Role models our service promises and ensures all direct reports have a keen focus on delivery of our service essentials, • Manage all the respective kitchen(s) together with the Executive Events Chef, • Liaise daily with Stewarding Leadership to ensure BOH spaces are orderly and inspection ready, • Ensure the consistency in the preparation of all food items for a la carte menus according to recipes and standards, • Adhere to Birchstreet Ordering and Receiving Standards, • Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff, • Ensure all kitchen colleagues are aware of standards & expectations, • Liaise daily with F&B Managers and Chefs to keep open lines of communication regarding guest feedback, and together with the Executive Events Chef create and implement a plan to improve VOG results, • Maintain and enhance the food products through creative menu development and presentation, • Have full knowledge of all menu items, daily features and promotions, • Preform functions according to Banquet Event Orders, • Balance operational, administrative and Colleague needs, • Ensure that performance management and colleague training/development occurs in a timely and consistent manner, • Follow all safety and sanitation policies when handling food and beverage and with the guidance of Executive Events Chef, ensure 100% compliance with the EcoSure audits as well as Health Department Standards, • Complete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely, ensuring that all equipment is in good working order and properly maintained, • Meet with Executive Events Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance, • Inspect the cleanliness and working conditions of all tools, equipment and supplies, • Monitor performance of assigned staff and ensure all procedures are completed to the department’s standards, • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements, • Minimize waste and maintain controls to attain forecasted food costs, • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments, • Other duties as assigned What is in it for you: • Salary Range: $75,000 - $85,000 USD, • Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe., • We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH, • Competitive Health Benefit Package within 30 days of employment, • 401(k)/Roth IRA Eligibility after 60 days of employment, • Cell Phone Usage ReimbursementQualifications Your experience and skills include: • Previous managerial experience is a plus, • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service is a plus, • Current on all culinary trends and active in the furthering of his/her own culinary development, • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals, • Computer literate, • Ability to perform job specifications with attention to detail, speed, and accuracy, • Ability to work cohesively with co-workers as part of a team, • Ability to use all senses to ensure quality standards are met, • High school diploma or equivalent training certification, • 2+ years of experience as a Chef de Partie/Kitchen Manager or equivalent, preferably in a fine dining environment or five star property, • Desirable: Food handling/sanitation certification, • Ability to communicate in English with guests, co-workers and management to their understanding, • Ability to compute basic mathematical calculations, • Ability to expand and condense recipes Additional Information Your team and working environment: What was true in 1966 remains true to this day: The Century Plaza Hotel is part of a visionary development intent on doing what others could only imagine. Previously deemed the “Western White House,” (as the only venue outside the White House to host state dinners), Century Plaza’s place in history remains unshakeable. A modernized take on luxury and elevated guest experience from product to people enlivens the real wow factor. This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Visa Requirements: Must provide proof of eligibility to be employed in the United States of America. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description JOB OVERVIEW The Sous Chef is a key member of the culinary leadership team, responsible for assisting the Executive (Sous) Chef & Director of F&B in the daily management and operation of all kitchen functions within a full-service, fast-paced hotel. This role provides hands-on leadership while ensuring the consistent delivery of exceptional food quality, operational efficiency, guest satisfaction, and adherence to food safety standards. Such a role oversees culinary staff, maintains high production standards, manages labor and food costs, and helps cultivate a positive, collaborative, and performance-driven kitchen culture. This position requires a strong leader with excellent culinary skills, organizational abilities, and the flexibility to work in a dynamic hospitality environment. WHAT WE OFFER • Pay rate: $75,000-$80,000 annually, • Medical, dental, vision insurance, • 401(k) with company matching, • Complimentary Employee Meals, • Exclusive worldwide Hilton employee travel discount program, • ... and more DUTIES AND RESPONSIBILITIES • Assist the leadership team in planning, organizing, and directing all culinary operations., • Supervise daily food preparation and production for restaurants, banquets, room service, lounges, and special events, monitoring production schedules to ensure timely service during high-volume meal periods, • Ensure all food is prepared according to standardized recipes, presentation guidelines, and quality standards, maintaining consistency in flavor, portioning, appearance, and temperature of all menu items, • Support menu development, seasonal offerings, and recipe testing, • Supervise, coach, mentor, and motivate culinary team members, assisting with recruiting, interviewing, onboarding, and training new employees, • Conduct daily pre-shift meetings and communicate operational priorities, • Monitor employee performance and provide ongoing coaching and development, • Promote teamwork, accountability, and a culture of respect and professionalism, • Assist in scheduling while managing labor costs effectively, determine appropriate staffing levels to support business demands, • Conduct routine inspections to ensure cleanliness and sanitation, • Monitor proper food storage, labeling, dating, and temperature controls, • Ensure all kitchen equipment is cleaned, maintained, and safely operated, • Promote safe work practices and compliance with OSHA regulations, • Monitor food costs and implement strategies to maximize profitability, recommending cost-saving initiatives without compromising quality, • Minimize food waste through effective inventory rotation and production planning, • Maintain accurate inventory records and assist with monthly inventories, • Respond promptly to guest concerns regarding food quality or dietary accommodations, • Collaborate with front-of-house leadership to ensure seamless service, • Assist in maintaining production records and operational documentation, • Support budgeting and forecasting initiatives, • Monitor compliance with all local, state, and federal health regulations, policies and procedures, • Assist with departmental goals, strategic initiatives, and continuous improvement efforts, • Complete administrative duties assigned by the upper management QUALIFICATIONS AND REQUIREMENTS Education & Experience • High school diploma or equivalent, Culinary degree or formal culinary training preferred, • Minimum of 3-5 years of progressive culinary experience in a high-volume restaurant, resort, or full-service hotel, • Previous supervisory or leadership experience preferred Required Skills/Abilities • Strong culinary knowledge and technical cooking skills with ability to multitask in a fast-paced environment, • Excellent leadership and team-building abilities with communication and interpersonal skills, • Comprehensive understanding of food safety and sanitation standards, • Strong organizational and time-management skills, • Exceptional attention to detail, • Ability to work effectively under pressure while maintaining professionalism, • Strong problem-solving and decision-making skills, • Knowledge of food costing, labor management, and budgeting principles, • Proficiency with Microsoft Office and hotel or restaurant management systems is preferred Schedule The work schedule is based on the demands of the business you must be available days, nights, weekends, and/or holiday availability are required. Physical, Mental and Environmental & Technical Demands Fast-paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. The role involves frequent standing, walking, bending, kneeling, climbing, lifting, pushing, and pulling objects weighing up to 250lbs. often for extended periods. Must be able to maneuver around property. Must be able to sit for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. May include exposure to high levels of ambient noise for prolonged periods, and the employee must be able to perform essential job functions effectively in such conditions. Grooming All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained as part of the orientation process. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as (per the Fair Labor Standards Act). Sun Hill is an Equal Opportunity Employer committed to fostering a diverse, inclusive, and respectful workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, disability, genetic information, marital status, citizenship status, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws.

Job DescriptionDescription: Job Summary Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Job Activities • Maintain professional appearance standards as directed in the Company Employee Handbook., • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the back-of-house, and the entire venue., • Participate in interviewing, hiring and training new applicants and employee development of all subordinates., • Responsible for the scheduling of assigned department (where applicable)., • Participates in growth opportunities and employee development of all back-of-house employees., • Ensures safety, quality and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies., • Coaches and develops back-of-house employees by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances., • Ensures all employees are compliant with all back-of-house standards and procedures., • Responsible for checking cover counts, BEOs and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which includes payroll, inventory and purchasing., • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by company., • Ensures expediting standards., • Communicates clearly and concisely with all employees during service., • Practical knowledge of the job duties of all supervised employees., • Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture., • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings., • Learn by listening, observing other team members and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of venue, Company, its partners and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members. Requirements: Education, Experience and Skill Requirements • Company in-venue Sous Chef Training, Food Handling Certificate., • Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with a strong attention to detail., • Proficient with computers (Microsoft Products), POS and technology., • Must be able to stand, lift and bend for extended periods of time., • Must be able to bend and lift to 50 lbs., • Role may include job duties or tasks requiring repetitive motion., • Exposure to hot kitchen elements or cleaning materials., • Must be able to work and remain focused in a fast-paced and ever-changing environment., • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Job Description Salary: $75,000.00 - $80,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality 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, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1531846 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Salary: $80,000 - $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 seeking an experienced Sous Chef who enjoys working in a fast‑paced, high‑standards environment and brings a passion for executing elevated culinary experiences at scale. This role supports both large-format catering events and corporate dining operations from our South San Francisco commissary. Working closely with the Executive Chef, the Sous Chef plays a key role in daily culinary operations, menu development, and event execution. This is an opportunity for a collaborative, hands‑on culinary professional who enjoys leading teams, refining processes, and delivering memorable food experiences.What You’ll Do • Support the day‑to‑day operation of the Culinary Department, ensuring consistent quality, presentation, and service, • Partner with the Executive Chef on menu planning, recipe development, and seasonal offerings, • Lead and execute high‑end catering and ad hoc culinary events, including large‑scale production, • Assist with cost controls, inventory management, and responsible purchasing practices, • Supervise, train, and support hourly culinary team members, fostering a positive and inclusive kitchen culture, • Ensure compliance with food safety, sanitation, and company standards, • Contribute to the rollout of new culinary programs in collaboration with marketing and corporate culinary teams, • Participate in client satisfaction initiatives and continuously look for ways to enhance the guest experienceWhat We’re Looking For, • Culinary training (A.S. degree or equivalent professional experience), • Progressive experience in culinary or kitchen leadership roles, • Experience supporting catering operations; high‑volume or complex foodservice environments strongly preferred, • Exposure to institutional or batch cooking environments is helpful, • Strong understanding of current food and catering trends, with attention to quality, production, and presentation, • Working knowledge of food cost controls, ordering, and inventory practices, • Comfort using technology and standard office tools, including Microsoft Word, Excel, PowerPoint, Outlook, and email, • Willingness to engage in client feedback and satisfaction programs, • ServSafe certification preferred (or willingness to obtain) Apply to Wolfgang Puck today! 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: https://info.flclearinghouse.com/ 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, • Flexible Spending Accounts (FSAs) Wolfgang Puck Catering maintains a drugfree workplace. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyWPC.pdf Req ID: 1529374 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Disney Studios - 500 South Buena Vista Street, Burbank, CA 91521. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, hours may vary. Must be able to work nights and weekends as needed. More details upon interview., • Requirement: Previous catering, sous chef, or kitchen lead experience is required. Previous inventory and ordering experience is required., • Perks: Free shift meal! Holiday pay! Safety shoe allowance!, • Pay Range: $30.00 per hour to $32.00 per hour., • Additional Job Duties:, • Occasional operating of Cargo Van for events., • Collaborating with temp staff to sustain a high performing culinary team capable of delivering seamless event execution., • Inventory control with strategic ordering to reduce waste. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1539239. 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: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: http://www.bamco.com/careers/ Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Bon Appétit are offered many fantastic benefits. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] 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 Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Applied Materials - 974 E Arques, Sunnyvale, CA 94085 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview., • Requirement: At least 3 years of experience required. *Internal Employee Referral Bonus Available • Pay Range: $30.00 per hour to $33.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1531616. 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: http://olivia.paradox.ai/moSkg 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: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyEurest.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Eurest 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. Req ID: 1531616 [[req_classification]]

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Employee discounts, • Opportunity for advancement, • Paid time off SOUS CHEF / KITCHEN OPERATIONS LEAD - NOW HIRING Mini Kabob | Glendale, CA LA Times Top 101 New York Times Top 50 Restaurants in America Michelin Guide We run one of Los Angeles' most recognized restaurants with a small, high-performing team. Everyone pulls their weight, everyone stays busy, and the work shows. We're hiring 1 Sous Chef / Kitchen Operations Lead who thrives in a fast-paced environment and wants to grow into a larger leadership role. This is not just another kitchen job. The right person will work directly alongside ownership and Chef Armen Martirosyan, learn every aspect of the operation, and play a key role in the future growth of the restaurant. The long-term goal is simple: develop someone who can run the kitchen at an exceptional level, take ownership of day-to-day operations, and grow into a larger leadership position. As responsibility increases, compensation increases as well. Full-time. Guaranteed pay. Long-term opportunity. PAY Guaranteed total earnings: $25-$30/hour depending on experience and responsibilities. Base pay: $16.90/hour Tips are pooled and distributed weekly If tips don't bring you to your guaranteed rate, we make up the difference Starting pay is based on experience, skill level, and ability to contribute from day one Strong performers have opportunities for continued pay growth and increased responsibility over time We believe in rewarding people who consistently perform, improve, and contribute to the team. BENEFITS PTO after 90 days 401(k) with employer match Dining discounts SCHEDULE Thursday-Sunday 7:00 AM - 6:00 PM 1 position available RESPONSIBILITIES Oversee daily kitchen operations alongside ownership and Chef Armen Ensure food quality, consistency, and execution on every ticket Run and support all kitchen stations as needed Develop and improve kitchen systems, procedures, and SOPs Manage inventory, pars, product rotation, and ordering needs Coordinate prep production, line readiness, and station organization Manage ticket flow and kitchen communication during service Identify operational bottlenecks and implement solutions Support catering production and large-order execution Train, coach, and develop kitchen team members Maintain cleanliness, organization, and food safety standards Lead by example and help build a positive, accountable kitchen culture QUALIFICATIONS Previous kitchen leadership experience required Experience as a Sous Chef, Kitchen Manager, Lead Line Cook, or similar leadership role preferred Strong understanding of kitchen systems, prep management, inventory, and service execution Ability to stay calm under pressure and solve problems independently Strong communication and leadership skills Ability to hold high standards while maintaining a positive team environment Reliable, punctual, and dependable Preferred experience includes high-volume, systems-driven operations such as Hillstone, Din Tai Fung, Cheesecake Factory, In-N-Out, Raising Cane's, Chick-fil-A, CAVA, Sweetgreen, or similar concepts. WHAT WE OFFER Direct mentorship from ownership and Chef Armen Martirosyan Clear opportunities for increased leadership responsibility Compensation growth tied to performance and contribution Opportunity to help shape and improve a nationally recognized restaurant Small team environment where your work is noticed Long-term stability with room to grow Opportunity to build a career, not just work another kitchen job APPLICATION QUESTION Tell us about your most recent kitchen leadership role and whether you can commit to a full-time Thursday-Sunday schedule from 7:00 AM - 6:00 PM. We move quickly for the right candidates and look forward to hearing from you.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Vision insurance CHEF DE PARTIE Mare is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian bistronomy scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Mare captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. 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., • Performs other related duties as assigned by the Chef or manager-on-duty. WORKING CONDITIONS AND EXPECTATIONS • 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, • Be able to work in a standing position for up to 8 hours. QUALIFICATIONS • 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., • Food Handlers permit on file 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 Description About Compass Healthcare Compass Healthcare is a leading provider of support services to the healthcare industry, unifying the specialized expertise of Crothall Healthcare, Intelas, Morrison Healthcare, Touchpoint Support Services, and Unidine Healthcare. With its collective 100 years of experience, Compass Healthcare is at home in healthcare, partnering with healthcare organizations nationwide to deliver safer, more seamless care through innovative, integrated, and transformational support services. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Compass Healthcare today! Compass Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Compass Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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, • 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. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyCompass-Healthcare.pdf 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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Compass Healthcare maintains a drug-free workplace. Req ID: 1531982 Compass Healthcare MELANIE ATKINS [[req_classification]]

Job DescriptionCompany Description Fairmont Hotels & Resorts Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates. About Fairmont Grand Del Mar Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. About the Application Process: At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence. As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall. What is in it for you: • Employee benefit card offering discounted rates in Accor worldwide for you and your family, • Learning programs through our Academies designed to sharpen your skills, • Ability to make a difference through our Corporate Social Responsibility activities, • Career development opportunities with national and international promotion opportunities. The sky is your limit., • Hourly Rate $29.14 - OEM Job Description What you will be doing: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues., • Be able to consistently produce products that are of the highest quality., • The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet., • Sous Chefs actively participate in training of culinary skills to junior colleagues., • Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met., • To promote teamwork between kitchen Team and colleagues of all other departments, • Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses., • Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards, • Actively share ideas, opinions and suggestions in daily shift briefings, • Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate., • Ensure storeroom requisitions are accurate and delivered in a timely manner., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Have full knowledge of all banquet menu items., • Follow kitchen policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations., • Perform other duties as assigned by Kitchen Managers.Qualifications Your skills and experience include: • 5 Years of supervisory kitchen Experience in similar size property is a necessity., • Strong interpersonal and problem solving abilities, • Highly responsible & reliable, • Ability to make informed decisions with the Hotel and Departments, best interests in mind., • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively as part of a team by building relationships with fellow colleagues., • Ability to focus attention on guest needs, remaining calm and courteous at all times, • Ability to adapt under pressure to the needs of our colleagues and guests., • Experience as a kitchen supervisor is essential., • Embrace the Fairmont brand promise and luxury in your role and in all your interactions., • Foster an inclusive environment where every individual feels valued and respected Additional Information Employee Benefits: Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property. Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special. Belonging: We celebrate our differences. We support each other and we always stand together. Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. Integrity: We build trust through mutual respect and being authentic. Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

Job Description About Us CUT by Wolfgang Puck, located within the renowned Four Seasons Hotel at Beverly Wilshire in the heart of Beverly Hills, is a flagship expression of modern fine dining. Set at the iconic intersection of Wilshire Boulevard and Rodeo Drive, CUT is celebrated for its sophisticated design, exceptional service, and a globally inspired menu that redefines the classic steakhouse experience through innovation, precision, and the highest quality ingredients. As part of the Wolfgang Puck Fine Dining Group, CUT represents a commitment to culinary excellence, elevated guest experiences, and a culture built on professionalism, creativity, and continuous improvement. Junior Sous Chef (Temporary, with the opportunity for permanent placement) CUT by Wolfgang Puck – Beverly Hills We are seeking a motivated and skilled Junior Sous Chef to join our culinary leadership team. This is an exciting opportunity to be part of a high-performing kitchen where standards are uncompromising, and every detail matters. Apply here: https://fourseasons.wd3.myworkdayjobs.com/search/job/Los-Angeles---Beverly-Wilshire-Beverly-Hills/Junior-Sous-Chef---CUT--Temporary-_REQ10378126 Position Summary The Junior Sous Chef supports the Executive Chef and Sous Chef team in overseeing daily kitchen operations. This role is responsible for ensuring consistency, quality, and efficiency across all stations, while actively contributing to a collaborative and disciplined kitchen environment. The ideal candidate brings strong culinary fundamentals, leadership potential, and the ability to perform at a high level in a fast-paced fine dining setting. Key Responsibilities • Support kitchen leadership in the execution of daily service and operations, • Supervise and guide line cooks to ensure adherence to recipes, standards, and timing, • Maintain exceptional quality, consistency, and presentation across all dishes, • Assist in menu development with a focus on seasonal, high-quality ingredients, • Uphold strict cleanliness, organization, and food safety standards, • Train, mentor, and develop junior team members, • Monitor inventory levels and assist with ordering and cost controls, • Maintain and oversee proper use and care of kitchen equipment, • Work all stations as needed to support service demands, • Oversee closing procedures, ensuring the kitchen is clean, organized, and secure Qualifications • 3–5 years of progressive culinary experience in a high-volume or fine dining environment, • Prior leadership or supervisory experience preferred, • Strong understanding of kitchen operations, food safety, and quality control, • Ability to lead by example with professionalism and attention to detail, • Strong communication skills and a team-oriented mindset, • Flexibility to work evenings, weekends, and holidays as needed What We Offer • Opportunity to be part of a globally recognized culinary brand, • A culture focused on growth, development, and operational excellence, • Exposure to high-level culinary standards and leadership mentorship, • Competitive compensation, • Superior benefits for qualifying team members Apply here: https://fourseasons.wd3.myworkdayjobs.com/search/job/Los-Angeles---Beverly-Wilshire-Beverly-Hills/Junior-Sous-Chef---CUT--Temporary-_REQ10378126 Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees.

Job Description About Us: Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Perched atop the scenic hills of Granada Hills, The Odyssey offers breathtaking panoramic views of the San Fernando Valley, providing an unforgettable dining experience. As a proud leader in farm-to-table cuisine, we are committed to delivering fresh, vibrant, and flavorful dishes that celebrate the best of California's seasonal ingredients. Recognized as one of OpenTable's Diners' Choice Award winners and consistently ranked among the top scenic restaurants in Los Angeles, The Odyssey has been a premier dining destination for decades. Our exceptional hospitality and innovative culinary approach have also earned us accolades from local food critics and publications, solidifying our reputation as a must-visit culinary landmark. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. 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, • Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $75,000-$85,000 / year Position Summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment. Job Duties: • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating., • Develop and execute menu items that align with our restaurant's standards and customer preferences., • Ensure all dishes are prepared to the highest quality and presentation standards., • Supervise and train kitchen staff, fostering a positive and collaborative work environment., • Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste., • Uphold all health and safety regulations, ensuring a clean and sanitary kitchen., • Collaborate with the Executive Chef to create new dishes and seasonal menus., • Oversee kitchen equipment maintenance and report any issues to the appropriate personnel., • Manage food cost and labor budgets, working to optimize efficiency and profitability., • Ensure timely and accurate execution of orders during service hours., • Performs additional responsibilities as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: • Proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant., • Culinary degree or equivalent experience., • Strong leadership and communication skills., • In-depth knowledge of food safety and sanitation standards., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Creative and passionate about food, with a keen eye for detail., • Strong organizational and problem-solving skills., • Flexibility to work evenings, weekends, and holidays as needed. Physical Demands: • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations 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 pre-employment background check

Job DescriptionBenefits: • Employee discounts CHEF DE PARTIE Mare is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian bistronomy scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Mare captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. 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., • Performs other related duties as assigned by the Chef or manager-on-duty. WORKING CONDITIONS AND EXPECTATIONS • 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, • Be able to work in a standing position for up to 8 hours. QUALIFICATIONS • 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., • Food Handlers permit on file 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 DescriptionDescription: Position Title: Sous Chef Department: Culinary Services Exempt Status: Hourly / Non-Exempt Rate: $20 - $25 Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Director of Culinary Creations and Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef or Director of Culinary Creations as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. Requirements QUALIFICATIONS: · Ability to speak, read and comprehend the English language. · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Knowledge preparation and line production communication to other line/prep/dish person/management staff · Willingness to be available for any/all emergencies regarding the community. · Familiarity with Microsoft Office Suite products · High school diploma · Culinary degree preferred. · Minimum of three years restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands and walks frequently · Handles food frequently · Recognition/vision and mental processing · Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. · Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. · Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. · Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. · Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity. The Variel of Woodland Hills is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, religion, national origin, age (40 and over), disability, military status, genetic information, or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state, and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. We review all applications and strive to hire the candidates who are the most qualified to perform the essential functions of the position with or without reasonable accommodations.

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 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 Description DESCRIPTION: The Sous Chef leads the culinary team in delivering exceptional dining experiences by planning, preparing, and overseeing all kitchen operations. This position ensures food quality, cost, and control, staff development, and compliance with health and safety standards while innovating menus to reflect our company’s culinary vision. JOB DUTIES: • Train, mentor, and supervise all kitchen staff, including line cooks, and other kitchen personnel., • Regularly evaluate customer feedback to refine offerings and stay current with food trends., • Foster a positive, team-oriented kitchen culture., • Oversee daily kitchen operations, ensuring timely and efficient food preparation., • Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management., • Enforce standard operating procedures (SOPs) for food preparation, storage, and handling., • Manage the kitchen’s operational budget, including food costs, labor costs, and overheads., • Ensure compliance with portion and waste control policies., • Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas., • Ensure compliance with all local, state, and federal food safety regulations., • Conduct regular inspections to meet or exceed health code requirements., • Collaborate with other departments (e.g., front-of-house, purchasing) to ensure smooth operations., • Communicate effectively with the team to address issues and improve services., • Act as the culinary brand ambassador, promoting the restaurant’s image and reputation, • Updates senior management, supervisory managers and account management teams on industry trends and new food programs REQUIREMENTS: • No less than 2 years of experience as an Sous Chef, • No less than 1 years in any previous management role, • Passion for American cuisine, seafood and butchery, • High volume experience with revenue threshold exceeding $12MM+, • Team leadership of large teams exceeding 30 BOH employees, • Strong financial acumen with ability to analyze and translate a P&L, • Excellent communicator with the ability and willingness to collaborate with FOH leadership, • Bilingual Spanish / English a huge plus!, • Ability to mentor management, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Updated knowledge cooking trends and best practices, • Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BENEFITS: • Base Salary $90-100k+, • Full medical/dental/vision, • Bonus potential based on KPI's, • Dining discounts and comps, • Opportunity for growth with new locations coming online soon, • EOE - We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Sous Chef - The Proud Bird Aviation History. Culinary Innovation. One Iconic Destination. About Us The Proud Bird is one of Los Angeles' most unique culinary landmarks - a bustling, aviation-inspired food hall paired with a high-volume special events center overlooking the LAX runway. Recently named LA's Hottest Food Hall by Food Network, we showcase multiple culinary concepts under one roof, along with an award-winning hospitality team committed to unforgettable guest experiences. We're searching for a Sous Chef who thrives in a fast-paced, multi-concept environment and brings strong leadership, culinary passion, and operational discipline to our kitchen. If you're energized by scratch cooking, large-scale events, chef-driven food hall concepts, and building strong kitchen culture - this is your next runway. What We Offer A competitive, lifestyle-supporting benefits package designed to help you thrive: • Compensation: $70,000-$80,000 annually, • Comprehensive medical & dental plans, • Employer HSA contributions, • Lifestyle Spending Account for wellness, childcare, fitness, student loans & more, • Supplemental benefit options, • 401k with employer match, • Employer-paid life insurance, • Paid vacation, sick time & floating holidays, • Monthly Reward Dollars at SRC locations, • Education Assistance Program (EdAP), • Employee Assistance Program (EAP), • Leadership Referral Bonuses up to $4,000 What You'll Do As Sous Chef, you'll be a key culinary leader supporting daily kitchen operations across multiple food hall concepts and our high-volume events center. Culinary & Operational Leadership • Lead daily culinary operations for food hall outlets, banquets, and special events, • Ensure consistent execution of recipes, plate presentations, flavor profiles, and portioning, • Maintain a clean, safe, efficient kitchen that meets all health and sanitation standards, • Foster a collaborative, high-performing culinary culture Kitchen Team Development • Train, mentor, and support cooks and leads across multiple outlets, • Uphold culinary standards and drive accountability on every station, • Assist in hiring, development, and performance management of the culinary team Quality, Timing & Standards • Partner closely with FOH leaders to maintain pacing, communication, and service flow, • Conduct line checks, quality checks, and recipe adherence audits, • Ensure large events, banquets, and high-volume days are executed with precision Inventory & Cost Control • Manage ordering, receiving, and inventory for assigned outlets, • Support food cost management, waste reduction, and product utilization, • Maintain accurate prep lists, par levels, and daily production schedules Events & Banquets • Collaborate with the Events team to execute major events, corporate meetings, weddings, and community celebrations, • Ensure event menus are executed flawlessly from prep to production to service, • Oversee event-specific culinary timelines and staffing allocations Who You Are A passionate, disciplined kitchen leader who loves fast-paced environments and delivers consistent excellence. Required Experience • 3-5 years of culinary leadership experience (Sous Chef or higher preferred), • High-volume restaurant and/or banquet experience, • Strong understanding of multi-outlet or food hall operations a major plus, • Proven ability to lead and motivate diverse culinary teams, • Solid knowledge of food safety, sanitation, and kitchen compliance standards Your Skill Set • Strong culinary foundations and technical cooking skills, • Natural leader with excellent communication and EQ, • Calm and organized under pressure, • Detail-oriented with strong follow-through, • Strong organizational and prep management abilities, • Ability to drive consistency and uphold brand standards Our Culture • Innovative - You bring new ideas and elevate dishes, • Precise - Consistency and quality are non-negotiable, • Leader - You motivate and inspire the kitchen team, • Team-Focused - Collaboration makes everything stronger, • Dedicated - You care deeply about the guest and the craft 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. The Proud Bird 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 pre-employment background check

Job DescriptionJOB SUMMARY The Sous Chef supports the Chef Manager in the day-to-day culinary and operational management of residential dining locations, with primary responsibility for evening, night, and weekend operations. This position serves as the on-site culinary and operational leader, ensuring consistent food quality, safety, sanitation, service standards, and staff supervision. The Sous Chef is responsible for overseeing kitchen operations, executing menus, supervising and training staff, managing production and service flow, addressing operational issues in real time, and ensuring compliance with health, safety, and organizational standards. This role is highly hands-on and operational in nature, acting as the Chef Manager’s designee when the Chef Manager or Dining Manager is not present. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Culinary & Operational Oversight, • Oversees evening, night, and weekend kitchen operations to ensure service continuity, food quality, portion control, and presentation standards., • Prepares food and works side-by-side with staff during service to ensure execution of recipes and service timelines., • Acts as the senior on-site culinary authority during assigned shifts, making operational decisions as needed., • Ensures adherence to standardized recipes, menu specifications, and production plans., • Monitors production levels to reduce waste and maintain cost controls., • Demonstrates a refined palate and strong-tasting skills to ensure food quality and consistency; contributes creative menu concepts, recipes, and culinary innovations that enhance the dining experience., • Safety, Sanitation & Compliance, • Ensures compliance with all health department regulations, food safety standards, and sanitation procedures., • Maintains a clean, safe, and organized work environment throughout shifts., • Verifies proper food handling, storage, labeling, and temperature controls., • Ensures proper use of equipment, PPE, and company-approved uniforms., • Inventory & Administrative Support, • Assists with inventory control, including monitoring product usage during assigned shifts and reporting shortages or concerns., • Supports accurate completion of required logs, temperature records, and operational documentation., • Communicates operational issues, staffing concerns, supply needs, and equipment malfunctions to the Chef Manager or Dining Manager., • Customer Service & Campus Engagement, • Supports front-of-the-house operations during evening and weekend service periods, as needed., • Addresses guest and student concerns professionally and promptly., • Assists with the execution of special events, themed meals, and late-night dining services., • Other duties as assigned, reasonably within the scope of the jobSUPERVISORY RESPONSIBILITIES This position supervises and renders guidance to all staff within their department, under their immediate direction. Acts as a coach and mentor to all employees in their division. Provides constructive and timely performance evaluations. Carries out the disciplinary process of employees in accordance with company policy. Carries out supervisory responsibilities in accordance with company policies and procedures., • Directly supervises culinary staff, including cooks, prep cooks, and utility staff., • Provides on-the-job coaching, training, and guidance to staff, reinforcing culinary techniques, sanitation practices, and service expectations., • Assists in hiring, training, and scheduling the employees., • Assists with employee scheduling adjustments during evenings and weekends as needed to meet business demands., • Coaches employees and supports performance management in alignment with company policies.CONDITIONS OF POSITION The conditions of this position are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Schedule This position is primarily scheduled for evenings, nights, weekends, and peak operational periods. Occasional support for campus and organizational events is required, which will include mornings, afternoons, nights, and weekends. Work hours may vary based on business needs. The employee will work an average of 40 hours per week. The employee may be required to work hours beyond their normal schedules but is not eligible for overtime compensation. Physical Demands The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must frequently be able to use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 40 - 50 pounds. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel. Work Environment The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The employee occasionally works at a computer in an office area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Works with chemicals used in cleaning and sanitizing equipment and all kitchen areas. MINIMUM QUALIFICATIONS Education and/or experience The employee must be 18 years of age or older. A degree from a post-secondary culinary arts training program is preferred but not required. Minimum three years of high-volume culinary experience is required, preferably in a university, institutional, or large-scale dining environment. The employee must have prior experience supervising staff during service periods. The employee must have experience preparing high-volume breakfast, lunch, dinner, and late-night service. Certificates, Licenses, Registrations The employee must have the Food Manager Certification OR the ability to obtain the Food Manager Certification within the first 30 days of employment. Knowledge and Abilities The employee must have strong working knowledge of food production, sanitation, safety, and cost control. The ability to lead teams during high-pressure service periods is essential. The employee must demonstrate strong communication and problem-solving skills. The ability to work effectively and cooperatively with a diverse population of students, staff, and coworkers is required. The ability to understand and follow University and Beach Shops policies and procedures is required. The employee must be 18 years of age or older. BACKGROUND CHECK A background check (including criminal records) must be completed satisfactorily before any candidate can be offered a position with the Beach Shops at the CSU. The Beach Shops will make a conditional offer of employment, which may be rescinded if the background check reveals disqualifying information, and/or it is discovered that the candidate knowingly withheld or falsified information. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current employees who apply for this position. MANDATED REPORTER The person holding this position is considered a 'mandated reporter' under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment.

Job DescriptionAs the Sous Chef at our full-service breakfast restaurant, you play a crucial role in maintaining the highest standards of food quality and excellence. Your responsibilities span various aspects of kitchen management, including purchasing, storage, inventory, and food preparation. Upholding safety and sanitation standards is paramount, and you will lead training sessions for the Heart of House team, covering cooking methods, preparation techniques, plate presentation, portion control, and food cost analysis. Working closely with the Head Chef, your goal is to consistently deliver the "WOW" factor in our culinary offerings, fostering creativity, enjoyment, and setting an example for kitchen staff. Benefits Highlights: • No late nights, ensuring you're home by dinner time every night, • Weekly pay and competitive hourly rates, • Comprehensive health, dental, vision, pet, and accident insurance plans, • Employer-paid short-term disability and life insurance plans, • 401k/Roth 401k plans for financial security, • Unlimited affordable telehealth program, • Generous vacation and sick time accrual, • Paid holidays, including Thanksgiving and Christmas Day, • Paid community volunteer time, • 100% paid meal benefits, • Opportunities for personal and professional growth, including field trips and community engagement, • Unlimited dance parties! Position Specifics: • Effectively manage Heart of House, ensuring adherence to company policies and procedures, • Enforce policies regarding personnel, administering corrective action when necessary, • Maintain quality standards for food, overseeing product quality in the kitchen, • Assist in personnel decisions, including hiring, training, and evaluating Heart of House, • Ensure proper training in safety and sanitation practices for all Heart of House team members, • Collaborate with the Head Chef on administrative tasks, including inventory, ordering, and scheduling, • Monitor equipment cleanliness and functionality, following preventative maintenance plans, • Contribute to controlling food and labor costs through requisition processes, organized storage, and waste control, • Provide leadership in safety and sanitation procedures, • Foster a fun, safe, and rewarding work environment for all Is This the Role for You? • Authorized to work in the United States, • Possess 2+ years of operations experience and 1+ year of leadership experience in food, beverage, and safety, • Demonstrate excellent basic math skills and proficiency in cash register and Point of Sale system operation, • Can communicate effectively in the predominant language(s) of the restaurant's trading area, • Can work in a standing position for extended periods (up to 10 hours) and handle a weekly workload of 45 to 50 hours Equal Opportunity Employer Salary: $65,000 - $68,000 / Year, plus overtime Schedule: Full Time Experience: Minimum 1 year of experience As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at https://www.geckohospitality.com/termsPrivacy Policy can be found at https://www.geckohospitality.com/privacyMessage and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

Job Description Salary: $78,000 - $80,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Short Description Santa Clara University is seeking an experienced and driven Sous Chef to support the culinary leadership team in delivering exceptional dining and catering experiences across campus. This role is ideal for a culinary professional with a strong background in large-scale catering, hotel banquet operations, fine dining, or upscale restaurant environments who thrives in a fast-paced, hospitality-driven setting. As Sous Chef, you will play a key role in the daily operation of the culinary department, assisting with menu execution, staff leadership, catering production, food quality, and operational excellence. Working closely with the Executive Chef, you will help create memorable dining experiences while maintaining the highest standards of food quality, presentation, safety, and guest satisfaction. Job Summary Key Responsibilities: • Assist the Executive Chef in overseeing daily culinary operations, ensuring consistency in food quality, presentation, and service standards., • Lead and execute large-scale catered events, including university functions, donor events, VIP receptions, conferences, and special campus programs., • Supervise food preparation, production, and service for both residential dining and catered events., • Support menu planning, recipe development, and seasonal offerings with an emphasis on innovation, quality, and current culinary trends., • Train, mentor, and develop hourly culinary team members while fostering a positive and collaborative kitchen culture., • Assist with purchasing, inventory management, food cost controls, and labor management., • Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards., • Partner with the Executive Chef and culinary team to implement new programs, concepts, and service initiatives., • Maintain high standards of organization, cleanliness, and operational efficiency throughout the kitchen. Preferred Qualifications: • Associate degree in Culinary Arts or formal culinary education from an accredited culinary program preferred., • 3+ years of progressive culinary leadership experience in hotel banquet operations, fine dining restaurants, upscale catering, or high-volume hospitality environments., • Proven experience executing large-scale catered events and banquet functions., • Experience as a Banquet Chef, Sous Chef, or culinary leader within a hotel, conference center, country club, resort, or similar hospitality setting strongly preferred., • Strong understanding of contemporary culinary techniques, menu development, and food presentation., • Experience managing high-volume food production while maintaining exceptional quality standards., • Knowledge of food cost controls, inventory management, purchasing, and labor management., • Ability to lead, coach, and develop diverse culinary teams., • Proficient with Microsoft Office Suite, Outlook, and other foodservice management systems., • Comprehensive knowledge of food safety, sanitation, and HACCP principles., • ServSafe Certification preferred., • Strong organizational, communication, and guest service skills. The ideal candidate is a hands-on culinary leader who combines creativity with operational discipline. They bring experience from high-end hospitality environments, excel at executing large and complex events, and are passionate about mentoring teams while delivering exceptional food experiences that reflect Santa Clara University's commitment to excellence and hospitality. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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, • Flexible Spending Accounts (FSAs), • Applications are accepted on an ongoing basis, • Paid Parental Leave, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf 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: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Paid time off, • Wellness resources If youve got the discipline, weve got the sushi dojo If youre the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique youll fit in here. Not because youre perfect, but because youre committed. THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE Youll be responsible for: Executing recipes and techniques accurately Assisting in ordering, inventory, receiving product Learning and upholding SBS standards and systems Supporting daily service with focus and professionalism, filling in the leadership role for the Head Chef Working clean, orderly prep and maintaining quality Sushi rice production, sauces, fish storage, and rotation Bringing a positive attitude and respect for hospitality Non-Negotiables 2+ years of kitchen experience (fine dining or high-standard kitchens preferred) Positive attitude and willingness to learn High personal and professional standards Ability to work clean, organized, and efficiently Legally eligible to work in the U.S. Current ServSafe Food Handler or ability to obtain before starting Reliability, punctuality, and consistency in prep + service Strong attention to detail and ability to follow systems Comfortable in a fast-paced, detail-driven environment The Extras We Appreciate Experience in Michelin-level or similar kitchens Strong sushi fundamentals or Japanese cuisine background Jedi-level time management and station organization Curiosity about technique, ingredients, and craft Interest in mentoring or being a supportive teammate Comfort adapting to structured systems and evolving standards Familiarity with hospitality-driven service cadence Desire to contribute creatively as you grow On top of that Full Benefit Package offered with Supplemental Insurance 401K w/ matching Range of Pay $26 - $30 per hour

Job DescriptionSUSHISAMBA has arrived in Los Angeles, bringing its iconic blend of Japanese, Brazilian, and Peruvian culture to the heart of West Hollywood. With locations in some of the world’s most dynamic cities—Las Vegas, London, Dubai, Singapore and now L.A.—SUSHISAMBA is known for culinary creativity, immersive design, and a high-energy atmosphere unlike any other. We’re on the lookout for a passionate and dynamic Sous Chef to join our team and to help deliver unforgettable hospitality in a one-of-a-kind setting. What You’ll Do:· Maintain a high level of food quality and standards ensuring guest satisfaction · Maintain a high standard of safety and sanitation throughout the kitchen · Oversee quality standards and ensure that department rules, policies and procedures are maintained· Supervises the production of all food items· Execute menu items in a timely and efficient manner to meet and exceed guest expectations· Responsible for the monthly inventory of all items in the kitchen· Ensure recipe standards are being followed in line with SUSHISAMBA standards · Attend mandatory pre shift briefings What We’re Looking For:· 4 years experience working as a Sous Chef or higher· Excellent communication skills in the English language both written and verbal· The ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently· The ability to maintain and follow recipes, processes and standards· Drive and ambition with a desire to learn and grow within the team· Full ownership of your role· Possession of valid Food Handler Card· Valid documentation of your right to work in the U.S What We Offer:· A competitive salary depending on experience up to $80,000/year· The chance to be part of a world-renowned brand’s LA debut· Ongoing training and clear opportunities for growth· Medical healthcare contributions for eligible employees with the option for employees to include dental and vision insurance· 401k retirement plan· Long service awards· 50% discount when dining at SUSHISAMBA· Holiday parties· Free daily staff meals on duty· Quarterly company sponsored employee events· Access to 24/7 Employee Assistance Program Ready to make your mark? Join SUSHISAMBA and be part of one of the most exciting new openings in West Hollywood - Apply now!

Job Description Camden Springs, the premier independent living community for active seniors in Elk Grove, is now hiring for a temporary Sous Chef. About the Position: This position prepares nutritious, appetizing, and attractive meals, while working as a team with other culinary services members to provide smooth, efficient and safe operation of the kitchen area. This individual must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. The successful candidate for this position must be 18 years of age and have two years’ experience in institutional or full service restaurant cooking. This individual will have knowledge of and ability to conform to food service sanitation practices and will maintain food handlers permit as necessary to fulfill state regulations. The successful candidate for this position will communicate in a clear and concise manner with our residents and staff. This individual will possess organizational skills as well as excellent customer service skills. In addition, the successful candidate will work well under time constraints and be able to meet deadlines. Our Mission: Our residents deserve the best so we are seeking people who understand hospitality, integrity and compassion. We believe patience, loyalty, understanding, and hard work are the core components of rewarding lives and careers. If this interests you, come join our team! About Our Benefits: We also have a very unique culture and love to celebrate year-round! How to Apply: Please come by and complete an application (no phone calls), we would love to meet you! OR Submit your resume for consideration. We do pre-employment background checks, employment verifications, and reference checks. Camden Springs is an Equal Opportunity Employer. Company DescriptionWe believe that Camden Springs Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.We believe that Camden Springs Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends. \r\n\r\nAt Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.

Job Description The role… At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options. A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. Main Duties • Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure, • Maintain Health and Safety standards set by Soho House, local and regional government, • Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business, • Support "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation, • Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served, • Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations, • Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Required Skills/Qualifications: • Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes, • Culinary trained and professional who is passionate and curious to develop and grow as a Chef, • Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue, • Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader, • Must encompass Food Serve Safe certification and have experienced with local sanitation regulations, • Well-versed and timely email etiquette as well as written and verbal communication, • Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations, • High school diploma or equivalent trade school certification Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry, or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$70,000—$75,000 USD

Job DescriptionDescription: Here at Pinstripes, people are our greatest asset. We’re dedicated to maintaining a passionate and fun team culture that consistently delivers guests the most memorable and amazing dining and entertainment experience in the world. We are an all-scratch kitchen that prides ourselves on our fresh ingredients, seasonal menus, high food quality standards and exceptional service. What's in it for you: • Medical, dental and vision insurance, • Health Savings Account option – including company HSA contribution, • Flexible Spending Accounts, • 401K, • Employee Assistance Program, • Company provided Short Term Disability Insurance, • Company provided Long Term Disability Insurance, • Flexible Vacation, • Voluntary benefits – LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings, • Growth opportunities, with several new restaurant openings, • Discounts on Food, Beverage and Activities Salary Range $85,000 - $95,000 annually What we’re looking for: • 3+ years of kitchen experience, with leadership experience preferred, • Positive attitude and passion for hospitality, • Strong knowledge of culinary techniques, food safety, and kitchen operations, • Understanding of food cost, labor management, and inventory systems, • Proven ability to lead, coach, and develop team members, • Strong communication and organizational skills, • Ability to thrive in a fast-paced, high-volume environment, • Passion for food, quality, and delivering exceptional guest experiences, • Experience with Hot Schedules, Margin H, and Micros, preferred What you’ll be doing: • Partner with the Executive Chef to oversee day-to-day kitchen operations and ensure consistent execution, • Lead and support kitchen team members, providing coaching, feedback, and development, • Maintain and uphold all food quality, presentation, and recipe standards across prep, line, and events, • Execute and oversee service, including expo, to ensure smooth kitchen flow, • Assist in managing food costs, labor, and ordering to support operational goals, • Ensure proper food safety, sanitation, and EcoSure standards are consistently met, • Support hiring, training, and onboarding of BOH team members, • Assist in inventory management, invoicing, and product ordering, • Step in to lead kitchen operations in the absence of the Executive Chef * Must be 21 years old and over * https://punchbowlsocial.com/california-consumer-privacy-act-notice-for-california-applicants-employees-and-contractors/ #PNSTO We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Requirements:

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. Here's What We'll Bring To The Table for Sous Chef: • Competitive Salary: $70,304 - $80,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement, • Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Participates all kitchen crew meeting. Essential Skills/Experience: • Minimum of 21 years of age., • 2 year experience as a cook supervisor/sous/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches