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At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead…be bold, be epic, be YOU! THE PERKS • Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching., • Tremendously passionate, one-of-a-kind company culture., • Opportunities for growth and development. We love promoting from within!, • Unique electronic learning platform appropriately titled “The Proof” to engage continuous development., • All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends., • An environment where you can express your unique talents and skills., • Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges., • Industry competitive compensation package including bonus potential., • Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS • Delivering a phenomenal guest experience., • Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture., • Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team., • Building sales, profitability, and guest counts., • Managing the P&L for the restaurant., • Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances., • Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management., • Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS • Minimum of two years FOH management experience in a high volume, faced paced restaurant., • Strong communication skills – verbal and written., • Exceptional leadership skills – ability to motivate, inspire and develop a team., • Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. The current salary range for this position is USD $70,304.00 to $75,000.00 Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK’s designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.

Job Description Auto-Chlor is a national service leader in the restaurant & hospitality industries. We are a people first training and development organization committed to providing the best service to our customers. If you have a positive attitude, want to learn a new skill, and find satisfaction in being a key player to our company’s success keep reading. We offer extensive training for our technicians so they can deliver valuable service to our customers every day. Are you interested in a chance to expand your knowledge and grow your career as well as your financial opportunities? Check it out. The Successful Candidate Will . . . • Troubleshoot dish machine operations and correct mechanical problems., • Tear down equipment, determine reusable parts and refurbish., • Provide on-call emergency service when needed., • Perform quality testing to ensure functionality of machines., • Use a variety of hand and power tools on daily basis., • Work on all mechanical and electrical components of machines., • Operate company vehicle responsibly with no accidents or infractions., • Extensive paid training for our Dishwasher Mechanic., • Development opportunities to move up within the company., • Competitive pay with overtime opportunities., • Company vehicle and mobile phone, when applicable., • Comprehensive benefits package including medical, dental, vision & life insurance., • We offer a 401(k) plan as well as Profit Sharing, and Employee savings account., • Have a valid driver’s license., • Be able to work in a fast paced, energetic, physical position., • Ability to safely drive a company vehicle., • Must be able to lift and move up to 70 pounds. You’ve made it this far now go even farther, apply now and become another reason our company succeeds. #stech

SAN HO WON is a Korean restaurant from the three-Michelin-star team behind Benu.We are looking for a manager to join our dining room team! Please apply with a resume and brief cover letter.We believe that sharing a meal of meat grilled over charcoal and paired with a variety of homemade sauces and c

Involved in developing recipes and portion control specifications, seasonal menu planning, wine dinners, local preferences and recipe testing with Executive Chef . Work with executive chef to create costed catering/banquet menus . Coach sous chefs to ensure kitchen standards are being uphe

Located in the historic Audiffred building on the Embarcadero waterfront, Boulevard is a celebrated San Francisco restaurant.

Is responsible for ensuring the temperature for all foods are meeting the food safety requirements and are being recorded in temperature logs. Assists in set-up of designated food service areas in coordination with chefs/cooks and supervisors. Ability to operate and maintain restaurant food service

Maria Isabel is an upcoming Mexican restaurant grounded in heritage, craft, and community.Our cooking is rooted in the regional traditions of Mexico—shaped by memory, seasonality, and place—while expressing them through the lens of Northern California’s extraordinary produce and pu

Polishers & Porters are dynamic hospitality and maintenance professionals responsible for ensuring cleanliness of the restaurant and that each piece of glassware, flatware, and plate ware is inspected for flaws and polished to a shine before re-entering service into the hands of our guests in perfec

Responsibility of the Café General Manager includes, but not limited to:.The Café General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees.In addition, they oversee the inventory and

We are urgently looking for people interested in taking online surveys for Fortune 500 brands. If you are a self-starter, looking for flexible hours throughout the week, this may be for you! Earn up to $25 per survey. Share your opinion and help influence brand decisions on services and products you use every day. • Your honest opinion, • Attention to details, • Basic computer and internet skills, • No experience required, • You must be 18+ years old, • Have a desire to work from home, • Looking to earn extra income, • Access to a computer or smartphone, • Have high-speed internet access, • Follow instructions, • Basic reading and writing skills, • Take at least 2 surveys per week, • Earn up to $25 per survey, • Be your own boss, • Work your own hours, • Work from the comfort of your own home, • Share your opinion to help shape better products and services

At the Disneyland® Resort, our culinary teams are more than chefs—they're artists, visionaries, and storytellers. Join us at Napa Rose, our award-winning fine dining restaurant located inside Disney’s Grand Californian Hotel & Spa, where exceptional ingredients and imaginative cuisine come together to create unforgettable dining experiences.Napa Rose has reopened with a bold new menu and a stunningly reimagined space, continuing its legacy of redefining fine dining in California. With this exciting transformation, now is the perfect time to become part of something extraordinary!Working at Napa Rose offers unparalleled opportunities for professional growth in a dynamic, lively, and high-volume environment that celebrates innovation and excellence.If you're passionate about fine dining culinary arts and ready to bring magic to every plate, we invite you to apply for these opportunities at Napa Rose today:Dinner CookSpecialty CookBasic Qualifications : You must be at least 18 years of age to be considered for these roles Passion for Culinary and delighting our Guests with food!Minimum of 2 years of experience in culinary field with a focus on high volume productionCulinary education degree or equivalent experience required with less than 2 years of experience in culinary fieldProficient knife skillsProven knowledge of culinary techniques and terminologyProven ability to read and understand recipesOrganizational skillsAbility to multitask and adapt to production requirements in a fast-paced team environmentSpeed, accuracy, and efficiency are required and ability to work well under pressureMust be flexible and able to work a variety of shifts, including days, nights, weekends, holidays, and special eventsPreferred Education : Vocation School training or High School certification Culinary Education Degree, Certification from CIA, or equivalent Basic wine knowledgeAdditional Information : SCHEDULE AVAILABILITYOur Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays, and special events.SUBMITTING YOUR APPLICATIONAfter clicking “Apply Now” below, the employment application will open in a new window. Please complete ALL pages of the application by clicking “Next” on each page, then “Submit” on the final page.Keyword: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort RolesThis posting is seeking candidates to fill multiple roles in California. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: pay rate for this Dinner Cook role is $28.00 per hour.The pay rate for this Fine Dining Specialty Cook role is $30.00 per hour.

Verjus is a wine bar and restaurant in San Francisco’s Jackson Square, serving seasonally changing French-inspired cuisine, and eclectic wines.Our weekly-changing menu features elevated small plates, house made charcuterie, artisanal cheeses, and organic produce from Fresh Run Farm, reimaginin

Pomet is looking for an experienced, full time Line Cook to join our team.We are a farmer-owned, hyper seasonal, California cuisine restaurant in Oakland, that works with local ingredients in a refined, fine dining experience to represent Bay Area farmers and producers.The ideal candidate is a relia

The General Manager at Hilda and Jesse reports directly to its owners.They, in cooperation with the owners, oversee the Back of House and Front of House staff.Thursday, Friday and Monday Dinners, Saturday and Sunday Brunches (including Federal holidays in which the restaurant is open for service).Ex

Itria is a fine dining Italian restaurant in San Francisco's Mission district focused on handmade pastas, crudos, and seasonal dishes using locally-sourced ingredients.We are seeking an experienced organized, hard-working line cook to join our team.We have a solid, experienced core crew and are look

Atelier Crenn is seeking a Pastry Executive Sous Chef to support the culinary team in overseeing daily pastry operations at our three-Michelin-star restaurant. Pastry Sous Chef or similar leadership role in a fine-dining restaurant environment.

Executive Chef ~ Fine Dining Location: San Francisco, CA Base Salary: $125,000-$130,000 Position Type: Full-Time Reports To: Corporate Chef Position Overview We are seeking a talented and driven Executive Chef to lead the culinary program for a highly acclaimed, fine dining restaurant in San Francisco. This individual will be responsible for overseeing all back-of-house operations, ensuring exceptional food quality, consistency, and innovation while maintaining strong financial performance and team leadership. The ideal candidate brings a refined culinary background, experience in high-end restaurant environments, and a passion for developing teams and delivering memorable guest experiences. Key Responsibilities • Lead all aspects of kitchen operations, including preparation, execution, and presentation of all menu items, • Collaborate with the Corporate Chef on menu development, seasonal updates, and culinary direction, • Manage food cost, labor cost, and overall kitchen P&L performance, • Oversee purchasing, inventory control, and vendor relationships, • Recruit, train, and develop a high-performing BOH team, fostering a culture of accountability and excellence, • Ensure compliance with all health, safety, and sanitation standards, • Maintain consistency in food quality, plating, and execution across all services, • Partner with FOH leadership to ensure seamless service and elevated guest experience, • Lead kitchen operations for private dining, events, and tasting menus, • Implement and maintain SOPs to drive operational efficiency and consistency Qualifications • 5+ years of experience as an Executive Chef or Chef de Cuisine in a fine dining or Michelin-level environment, • Strong background in seasonal, ingredient-driven cuisine, • Proven experience managing kitchen financials including COGS and labor controls, • Demonstrated leadership skills with the ability to build, mentor, and retain strong teams, • Experience with menu development, costing, and kitchen systems implementation, • Strong organizational and communication skills, • Culinary degree preferred, but not required Compensation & Benefits • Base Salary: Up to $130,000 (commensurate with experience), • Bonus: Performance-based bonus potential, • Relocation Assistance: Yes (case by case), • Health Benefits: Comprehensive healthcare, • Paid Time Off: 2 weeks PTO annually, • Additional Perks: Growth opportunities within an expanding restaurant group Equal Opportunity Employer We are committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, gender, age, or background.

Company Description Asia Live located at the Westfield Valley Fair Mall, Silicone Valley area, is opening in spring of 2026. It is the first in a series of expansions of China Live San Francisco. True to the original China Live experience, the new 12,000 square-foot space complex’s restaurant will feature an open kitchen concept where diners can watch the cooking action. It is a vibrant Asian cuisine restaurant specializing in authentic and modern dishes inspired by flavors from across Asia. We are committed to delivering exceptional dining experiences through high-quality ingredients, outstanding service, and a welcoming atmosphere. We are seeking a dynamic and experienced Restaurant Manager to lead our team and ensure excellence in daily operations. Position Summary The Restaurant Manager will oversee all restaurant operations, ensuring efficient service, high food quality standards, and exceptional guest experiences. The ideal candidate has strong leadership skills, a passion for Asian cuisine, and experience managing high-volume dining environments. Key Responsibilities • Oversee daily front-of-house and back-of-house operations, • Hire, train, schedule, and supervise staff, • Ensure exceptional customer service and promptly resolve guest concerns, • Maintain authenticity and presentation standards for Asian cuisine dishes, • Monitor inventory, manage vendor relationships, and control food and labor costs, • Ensure compliance with health, safety, and sanitation regulations, • Track sales performance and manage budgets, • Develop marketing initiatives to attract and retain customers, • Foster a team-oriented and culturally respectful workplace Qualifications • Proficiency in Customer Service and a commitment to delivering excellent Customer Satisfaction., • Experience in Hiring and training team members, with the ability to foster a positive and productive work culture., • Strong Communication skills to lead, motivate, and effectively engage with both staff and guests., • Knowledge and experience in Food & Beverage operations to oversee quality and maintain high service standards., • Prior restaurant management experience preferred, with a strong understanding of Asian cuisine and culture as a plus., • Ability to work in a fast-paced, dynamic environment while maintaining attention to detail and problem-solving skills., • Flexible availability to work evenings, weekends, and holidays as required in the hospitality industry. Preferred Skills • Multilingual abilities (a plus), • Experience with traditional and modern Asian food presentation, • Strong vendor negotiation and cost control experience To Apply Submit your resume and a brief cover letter to with the subject line: “Restaurant Manager Application – Asia Live VF” Please check out our website for more update:

Role Summary: We are searching for a talented, motivated and highly detailed Catering Supervisor, Lounges to join our team to help in the planning & execution of amazing experiences for the FIFA World Cup 26™ Premium Hospitality Programs. As a Catering Supervisor, Lounges, you oversee day-to-day operations across all lounges in venue, for both commercial and invited guests. You ensure consistent service standards, and supports effective communication between clients, catering staff, and venue leadership. The role is responsible for managing lounge readiness, monitoring product usage, and maintaining accurate daily KPI tracking in alignment with tournament and venue standards. You will support the Venue Operations & Catering teams in the day-to-day operation by performing certain tasks, whereby your role will include key responsibilities such as: Key Responsibilities: • Oversee the daily operations of premium lounges, ensuring all catering services are executed to the highest standard., • Complete and maintain daily KPI tracking worksheets, capturing product movement, service metrics, and operational notes for reporting., • Serve as the primary on-the-floor contact for lounge clients, responding quickly to service needs, resolving issues, and escalating concerns when necessary., • Mitigate operational challenges by coordinating with catering teams, runners, and back-of-house support to ensure smooth service throughout each match day., • Communicate key updates, challenges, and insights to the Venue Catering Manager, providing clear and timely reporting., • Ensure lounge setups meet premium standards, including product presentation, cleanliness, and readiness prior to each event., • Uphold all venue, tournament, and safety policies throughout operations. Experience/Qualifications Needed: • 3–5 years of experience in the catering or hospitality industry, with a focus on multi-unit operations, and staff leadership., • Bachelor’s degree in Restaurant Management, Hospitality Management, Food Service, or a related field; or an equivalent combination of education, training, and hands-on experience., • Proficient in Microsoft Office Suite, Adobe Acrobat, Zoom, DocuSign, and Smartsheet, with the ability to manage administrative and operational workflows efficiently., • Exceptional organizational and process management skills, with a proven ability to follow structured procedures and maintain operational consistency., • Maintains composure under pressure, consistently delivering high performance and sound decision-making in fast-paced, deadline-driven environments., • Strong interpersonal, communication, and negotiation skills, with experience resolving conflicts and collaborating across diverse teams., • Highly reliable with excellent time management, a strong work ethic, and a proactive, motivated approach to responsibilities., • Flexibility and positive attitude to work long days, evenings, weekends and holidays when necessary, • Occasionally lift and/or move up to 20 lbs. with or without reasonable accommodation (modify based on country form of measurement), • The ability to remain in a standing position for extended periods, except where sitting is permitted by law or reasonable accommodation is required., • Conversational English as a minimum, • Legally able to work with no sponsorship assistance in the Untied States, • Ability to pass Accreditation process.

Job Description Elena’s Mexican Restaurant is seeking qualified applicants for ALL Front-of-House and Back-of-House positions. Elena’s will be a full-service restaurant and bar in the West Portal neighborhood of San Francisco, representing a family’s love for authentic Mexican food, combined with California-inspired elements and signature Mexican-American dishes. We are building a team of hospitality-focused individuals with an unwavering focus on teamwork and service standards. Ideal candidates should have a positive attitude, strong communication skills, proficiency in multi-tasking, and thrive in a fast-paced, high-volume environment. AVAILABLE POSITIONS: Front of House * Host * Busser * Server * Runner / Expeditor * Barback * Bartender * Supervisor * Management Back of House * Prep Cook * Line Cook * Sous Chef * Junior Sous Chef * Pastry Cook * Pastry Supervisor * Steward QUALIFICATIONS: Front of House * Prior experience in a fast-paced, high-volume food service or retail. * Proficiency in both written and spoken English. * Flexible availability for scheduling, including evenings, weekends, and holidays. * Exceptional customer service skills. * Food Handlers and Beverage Service Certification will be required by employment start date. Back of House * Prior experience in a fast-paced, high-volume kitchen is required. * Versatility to work all stations in the kitchen and maintain an organized station. * Ability to communicate in both English and Spanish is preferred. * Flexible availability for scheduling, including evenings, weekends, and holidays. * Certification of culinary training and sanitation training preferred. * Food Handlers Certification will be required by employment start date. BENEFITS: * Health insurance is available for eligible employees. * Paid sick time. * Dining benefits. * Retirement program. * Commuter assistance program. * Opportunities for advancement. * Fun, dynamic, and innovative work environment. TO APPLY: We encourage any interested qualified candidates to apply. Should your experience and qualifications meet our current needs, you will be contacted about the next steps. Interviews will be held starting October 30th, with pre-opening training to follow. DO NOT RESPOND TO THIS POST - Use the link provided below (copy and paste into your web browser) to fill out our application and upload your resume. APPLICATION LINK:

We are seeking a visionary Executive Chef to lead the culinary strategy and execution for a premier, high-end off-premise catering and events company. This role is designed for a creative and operationally sophisticated leader who thrives in dynamic environments and is inspired by producing extraordinary culinary experiences in unique and beautiful venues. From private estates and waterfront celebrations to historic landmarks and bespoke tented events, our Executive Chef will bring artistry, precision, and refined hospitality to every occasion. This leader oversees culinary innovation, team development, procurement, and full P&L accountability while ensuring flawless execution across multiple off-site venues. Key Responsibilities Culinary Leadership & Innovation • Design and execute elevated, customized menus for weddings, corporate galas, private celebrations, and luxury social events., • Collaborate directly with clients and event planners to create personalized culinary experiences that reflect each client’s vision., • Lead tastings and menu presentations with confidence and sophistication., • Incorporate seasonal, sustainable, and locally sourced ingredients into creative, trend-forward offerings., • Oversee all culinary operations for off-premise events ranging from intimate gatherings to 1,000+ guest galas., • Ensure impeccable food quality, presentation, timing, and consistency in diverse venue environments., • Develop scalable systems to deliver restaurant-quality cuisine in non-traditional settings., • Recruit, mentor, and inspire a high-performing culinary brigade., • Provide hands-on leadership at key events., • Establish training programs focused on technique, consistency, sanitation, and luxury service standards., • Maintain full P&L responsibility for the culinary division., • Develop pricing models and event food cost strategies aligned with profitability targets., • Manage procurement, vendor relationships, and contract negotiations., • Control food cost, labor cost, and waste management while maintaining uncompromising quality., • Ensure strict adherence to health, safety, and sanitation standards across commissary and off-site locations., • 8+ years of progressive culinary leadership experience, with significant luxury catering or multi-venue event experience., • Proven success managing large-scale off-premise events., • Strong financial acumen with demonstrated P&L management experience., • Expertise in menu costing, procurement strategy, and vendor negotiations., • Exceptional organizational skills with the ability to manage multiple events simultaneously., • Refined palate and deep knowledge of global cuisines, modern techniques, and culinary trends., • ServSafe Certification (or equivalent).

Role Summary: We are searching for a talented, motivated and highly detailed Catering Supervisor, Suites to join our team to help in the planning & execution of amazing experiences for the FIFA World Cup 26™ Premium Hospitality Programs. As a Catering Supervisor, Suites, you oversee day-to-day operations across all suites in venue, for both commercial and invited guests. You ensure consistent service standards, and supports effective communication between clients, catering staff, and venue leadership. The role is responsible for managing suite readiness, monitoring product usage, and maintaining accurate daily KPI tracking in alignment with tournament and venue standards. You will support the Venue Operations & Catering teams in the day-to-day operation by performing certain tasks, whereby your role will include key responsibilities such as: Key Responsibilities: • Oversee the daily operations of premium suites, ensuring all catering services are executed to the highest standard., • Complete and maintain daily KPI tracking worksheets, capturing product movement, service metrics, and operational notes for reporting., • Serve as the primary on-the-floor contact for suite clients, responding quickly to service needs, resolving issues, and escalating concerns when necessary., • Mitigate operational challenges by coordinating with catering teams, runners, and back-of-house support to ensure smooth service throughout each match day., • Communicate key updates, challenges, and insights to the Venue Catering Manager, providing clear and timely reporting., • Ensure suite setups meet premium standards, including product presentation, cleanliness, and readiness prior to each event., • Uphold all venue, tournament, and safety policies throughout operations. Experience/Qualifications Needed: • 3–5 years of experience in the catering or hospitality industry, with a focus on multi-unit operations, and staff leadership., • Bachelor’s degree in Restaurant Management, Hospitality Management, Food Service, or a related field; or an equivalent combination of education, training, and hands-on experience., • Proficient in Microsoft Office Suite, Adobe Acrobat, Zoom, DocuSign, and Smartsheet, with the ability to manage administrative and operational workflows efficiently., • Exceptional organizational and process management skills, with a proven ability to follow structured procedures and maintain operational consistency., • Maintains composure under pressure, consistently delivering high performance and sound decision-making in fast-paced, deadline-driven environments., • Strong interpersonal, communication, and negotiation skills, with experience resolving conflicts and collaborating across diverse teams., • Highly reliable with excellent time management, a strong work ethic, and a proactive, motivated approach to responsibilities., • Flexibility and positive attitude to work long days, evenings, weekends and holidays when necessary, • Occasionally lift and/or move up to 20 lbs. with or without reasonable accommodation (modify based on country form of measurement), • The ability to remain in a standing position for extended periods, except where sitting is permitted by law or reasonable accommodation is required., • Conversational English as a minimum, • Legally able to work with no sponsorship assistance in the United States, • Ability to pass Accreditation process.

About Grocery Outlet Grocery Outlet is a rapidly growing, family-oriented retailer dedicated to providing customers with high-quality, deeply discounted products. With commitment to our communities and a strong network of independent operators, we offer a unique business model that empowers entrepreneurs to run their own stores. Our mission is to deliver exceptional value to customers while fostering a culture of independence, integrity, and community impact. Founded in 1946, Grocery Outlet has a rich history of providing exceptional bargains to customers while supporting local entrepreneurs. Over the decades, we have expanded to more than 500 locations across the United States, maintaining our reputation as the leading extreme-value grocery retailer. Our continued growth and success are driven by our commitment to innovation, strong supplier relationships, and our independent operator model, which has helped countless business owners achieve financial and personal success. The Independent Operator Role The Independent Operator (IO) is a hands-on, entrepreneurial role where individuals take ownership of their Grocery Outlet store. This is a unique business opportunity, not a franchise, giving operators the autonomy to run their business while benefiting from the support and resources of an established retail brand. Key Responsibilities: • Store Operations: Oversee daily store functions, including inventory management, compliance, and financial oversight to ensure profitability and growth., • Leadership & Team Development: Recruit, hire, and train a high-performing team to deliver outstanding customer service and operational excellence., • Buying & Merchandising: leveraging Grocery Outlet’s unique buying model. Order the variety and quantity of products to meet the unique preferences of your local community., • Community Engagement: Support local organizations and causes you are passionate about, aligning with our mission of "Touching lives for the better”, • Financial & Business Acumen: Manage financial performance, including sales, margins, expenses, and overall profitability., • Customer Experience: Create an inviting shopping experience by maintaining a clean, organized, and well-stocked store. Benefits: • Operational Autonomy: Run your store the way you think is best for your community, employees, and business., • Uncapped Earning Potential: There is no limit to what you can earn; the more your store sells, the higher your commission payment will be., • Control Your Schedule: While a full-time commitment is required, you have the flexibility to choose your working hours and manage your own schedule., • Corporate Support: Receive training, mentorship, and support from marketing, finance, and business professionals to assist with any questions or issues that arise. Qualifications: • Minimum of 4 years’ retail store Management or multi-unit restaurant management experience., • Entrepreneurial mindset with a passion for retail and customer service., • Strong leadership skills and the ability to build and develop a team., • Business acumen, including financial and operational management experience., • Willingness to relocate and commit to the full training and onboarding process., • A drive for success and the ability to work independently while leveraging the support of the Grocery Outlet network. This is not the right opportunity for you if you… • Are looking for a passive investment or absentee ownership., • Are interested in selling property or real estate to Grocery Outlet., • Are expecting Grocery Outlet to build a store in a specific location at your request. If you're ready to take control of your future and own your success, the Grocery Outlet Independent Operator opportunity could be the perfect fit for you! Grocery Outlet Privacy Policy -

Assistant General Manager – Upscale Full-Service Restaurant $80,000 + Bonus This growing, highly regarded restaurant group is seeking an experienced Assistant General Manager to support its location in Tiburon. An excellent opportunity to join a popular, farm-driven concept offering strong growth potential, competitive compensation, and excellent benefits. Benefits: • Medical, Dental, and Vision insurance, • CalSavers retirement plan, • 2 weeks vacation, • Bonus eligible, • Staff meals and dining discounts, • Parking available The Role: The Assistant General Manager is responsible for assisting in all restaurant operations. Primary duties include: • Support the General Manager in overseeing all daily restaurant operations and ensuring a smooth, high-quality guest experience, • Hire, train, coach, and develop team members while fostering a positive, accountable, and service-driven culture, • Create and manage staff schedules to align with business levels and operational needs, • Lead by example on the floor, delivering exceptional hospitality and resolving guest concerns with professionalism and care, • Drive sales through community outreach, local relationship-building, special events, and consistent guest engagement, • Oversee and support private events and large-format buyouts, ensuring seamless execution and memorable experiences, • Maintain compliance with company policies, liquor regulations, health and safety standards, and all applicable state and local laws, • Manage high-volume service with composure and sound judgment, balancing competing priorities while ensuring guests leave feeling cared for and satisfied Qualifications: • Minimum 2+ years of experience as an Assistant General Manager for a $7M+ upscale, full-service restaurant with bar, • Proven leadership experience in a high-volume restaurant environment, with the ability to motivate teams, uphold service standards, and lead effectively under pressure, • Strong organizational, interpersonal, and communication skills, with the ability to manage multiple priorities and adapt quickly in a fast-paced setting, • Calm, confident, and solutions-oriented, with sound judgment and the ability to handle guest issues and operational challenges with professionalism, • Hands-on understanding of restaurant Standard Operating Procedures, compliance, and day-to-day execution, paired with a positive, charismatic, and growth-minded approach to leadership EOE – EQUAL OPPORTUNITY EMPLOYER

Company Description Day Darmet Catering is a distinguished hospitality company located at 1068 Revere Avenue, San Francisco, California. Known for its commitment to excellence and high-quality service, the company delivers exceptional catering experiences tailored to various events and gatherings. With a strong reputation in the San Francisco area, Day Darmet Catering takes pride in crafting memorable culinary moments. The team is dedicated to innovation, customer satisfaction, and elevating the standards of the catering industry. Role Description This is a full-time, on-site role based in San Francisco, CA, for a Catering Cook/Chef. The Catering Cook/Chef will be responsible for food preparation, cooking, and ensuring high-quality presentation of dishes for catering events. Additional responsibilities include menu planning, maintaining kitchen cleanliness, managing food inventory, and adhering to health and safety regulations. This role requires collaboration with event staff to ensure seamless service delivery during events. Qualifications • Proficiency in food preparation, cooking techniques, and creative presentation, • Strong knowledge of menu planning and the ability to accommodate diverse dietary preferences, • Understanding of food safety standards, kitchen safety, and hygiene protocols, • Experience in inventory management, time management, and kitchen organization, • Excellent teamwork, communication, and adaptability skills, • Culinary school diploma or equivalent experience in catering or restaurant environments, • Ability to work efficiently in a fast-paced environment and manage multiple tasks, • Passion for culinary arts and providing exceptional service

Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant $80,000 - $110,000 + Bonus Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity. COMPANY: • Local restaurant group with 4 concepts and growing!, • Strong leadership with clear direction, • Highly skilled and experienced team with very low management turnover BENEFITS & FEATURES: • Medical, Dental, Vision, and Life Insurance, • Great, well-functioning management team, • Outstanding cuisine you can be proud of, • Highly competitive salary, • 2 weeks paid vacation, • Bonus potential YOUR ROLE WITH THE COMPANY: The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include: • Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance, • Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings, • Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept, • Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture, • Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards, • Direct scheduling, labor management, and food costing to drive efficiency and support profitability, • Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment, • Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include: • Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance, • Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming, • Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution, • Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards, • Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes, • Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance, • Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment BACKGROUND PROFILE: • Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant, • Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment, • Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals, • Background in Spanish, Italian, or Mediterranean cuisine strongly preferred, • Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution, • Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience EOE – EQUAL OPPORTUNITY EMPLOYER

Viridian is a craft cocktail bar and restaurant in Uptown Oakland serving contemporary dishes inspired by Asian American nostalgia.Our kitchen is grounded in care, consistency, and collaboration, and we take pride in creating food—and a work environment—that people genuinely enjoy being

Fast-paced, international restaurant group is seeking an established and passionate General Manager with a strong technical background in fine dining (Michelin/Luxury hotel F&B preferred) to lead their flagship US location in San Francisco.The right candidate will be someone that loves service and F

About Us We are a growing wholesale supplier of paper and plastic goods serving restaurants throughout Northern California. We provide to-go containers, cups, napkins, utensils, bags, and other essential restaurant supplies. We are looking for a motivated Outside Sales Associate to help expand our customer base and grow territory sales. Job Overview We are seeking an ambitious and self-driven Outside Sales Associate who enjoys building relationships and increasing sales within an assigned territory. This role requires someone who is comfortable prospecting new business, managing accounts, and working independently in the field. If you are confident, persistent, and motivated by commissions — this is a strong earning opportunity. Language Requirement; English Spanish (Important) Responsibilities • Prospect and open new accounts within assigned territory, • Maintain and grow relationships with existing customers, • Present product catalogs and pricing to decision-makers, • Meet weekly and monthly sales targets, • Submit orders accurately and follow up on deliveries, • Provide feedback on market trends and competitor activityQualifications, • 1+ year of sales experience preferred (outside sales experience is a plus), • Strong communication and negotiation skills, • Self-motivated and goal-oriented, • Valid driver’s license with clean driving record, • Bilingual (English/Spanish) is a plusCompensation, • Base pay + Commission structure, • High earning potential (the more you sell, the more you earn), • Company vehicle provided for work use, • Growth opportunities within the company

Overview Whistler Partners is partnering with Owner.com to hire its first senior legal leader — a Head of Legal with the opportunity to step into a General Counsel title for the right candidate. Owner provides a suite of tools designed to help local restaurant owners increase sales and strengthen their online presence. From mobile ordering and customer rewards to digital growth infrastructure, the platform empowers independent restaurants to compete and win. As the business expands product surfaces, navigates regulatory complexity, and enters increasingly strategic partnerships, legal leadership is now mission-critical. This is a foundational hire at a high-growth, mission-driven SaaS company. Why this role? This is not an incremental legal hire. It’s a build-from-zero seat. You will own the full legal stack — corporate, compliance, employment, IP, litigation, regulatory, and commercial — and serve as a strategic partner to the executive team. You won’t inherit a pre-built function. You’ll architect it. Success in this role means: • Building scalable systems from ambiguity, • Knowing when to leverage outside counsel — and when to move internally, • Acting as DRI on the company’s most sensitive initiatives, • Helping leadership move faster while strengthening risk discipline The title is flexible and may include General Counsel for the right candidate. This is ideal for a builder who wants true ownership, executive visibility, and the opportunity to shape Legal at a scaling technology company from day one. Key Responsibilities • Partner closely with Engineering, Product & Design, GTM, People, Finance, Ops, and the Executive team, • Act as strategic advisor to the CEO on negotiations, disputes, and sensitive matters, • Build and scale Owner’s Legal function as its first full-time legal hire, • Serve as DRI on litigation strategy, regulatory posture, and complex commercial agreements, • Partner with Product and Engineering to ensure new products and pricing models are built with compliance and risk minimization in mind, • Design scalable systems across contracting, compliance, governance, privacy, employment, and IP, • Manage outside counsel across corporate, regulatory, employment, and litigation matters, • Support fundraising, board matters, corporate governance, and investor communications, • Proactively identify legal risk areas and implement preventive frameworks About You • 8–10+ years of legal experience across law firm and in-house environments, • Broad, “full-stack” experience across commercial, corporate, compliance, IP, employment, and litigation oversight, • Builder mentality — energized by creating structure from scratch, • Strong executive presence and business judgment, • Comfortable operating in fast-moving, ambiguous environments, • Able to partner closely with product and engineering teams, • Motivated to scale and eventually build a Legal team Compensation $250,000 – $325,000 Owner is open to increased compensation at the General Counsel level and may stretch beyond the posted range for the right candidate. Perks Comprehensive health coverage, Bay Area-based remote flexibility, unlimited PTO, and additional growth-stage benefits. Interested? This search is being led by Wolf at Whistler Partners. Please contact them for a confidential conversation. About Whistler Partners Matchmakers, Not Headhunters Whistler Partners is a boutique matchmaking firm focused on counseling the best and the brightest attorneys over the course of their careers. We believe that the right move comes from working closely with talent to curate their long-term career paths. When it comes to career advice, what matters is not the size of the agency but the strength of your individual recruiter. We readily admit that we are elite and only work with the best – after all, a little elitism is okay when it comes to your career. Employers love us because we are picky about whom we represent, and attorneys love us because we get them their dream jobs.

We’re looking for an Executive Chef to lead the kitchen and help shape the next phase of Onsen’s restaurant. This is a hands on role for a chef who enjoys working in a small kitchen, building systems, and creating food that fits into a larger guest experience. A chef who is highly organi

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. The physical

Corporate Chef – Upscale Italian Restaurant Group $110,000 - $150,000 + Bonus This highly regarded, multi-location hospitality group is seeking an experienced Corporate Chef to lead culinary standards, R&D, and execution quality across its portfolio of chef-driven restaurants, offering strong compensation, collaborative support, and long-term growth potential. About the Company: • Award-winning San Francisco restaurant group known for its refined approach to modern Italian cuisine and exceptional hospitality, • Multi-location group offering event spaces from private dining rooms to full venue buyouts What We Offer You: • Medical, Dental, and Vision insurance, • PTO and vacation, • 401k options, • Bonus eligible, • Dining discounts, • Commuter benefits and travel stipend Your Role with the Company: • Define, elevate, and maintain culinary standards across all concepts, ensuring consistency in technique, seasoning, presentation, and overall execution, • Lead recipe development, R&D initiatives, and seasonal menu evolution while preserving each concept’s unique brand identity, • Create, document, and standardize recipes and culinary systems that are technically sound and executable at scale, • Conduct regular tastings, kitchen walkthroughs, and audits to sustain consistency and uphold excellence, • Provide hands-on leadership in kitchens, stepping into service as needed to support openings, transitions, high-volume periods, or quality resets., • Mentor, coach, and develop Chef de Cuisines and senior culinary leaders, building strong culinary benches across the portfolio, • Oversee and support offsite and special event culinary execution, ensuring restaurant-level standards translate seamlessly beyond the four walls, • Partner cross-functionally with Operations and Finance to align menu strategy with cost targets, operational feasibility, and profitability goals, • Champion food safety, sanitation, and back-of-house organization standards across all locations Your Qualifications: • 6+ years of progressive culinary leadership experience, preferred Corporate Chef or Culinary Director experience, including a strong fine-dining foundation and classical technical training, • Proven experience overseeing culinary standards across multiple kitchens or concepts, with the ability to scale systems while preserving brand integrity, • Demonstrated strength in recipe development, menu innovation, and disciplined technical execution, • Hands-on leadership style with the ability and willingness to step into service, support events, and lead from the front when needed, • Prior experience as a Corporate Chef or Culinary Director within a chef-driven or founder-led restaurant group; exposure to offsite events, catering, or special culinary projects is highly valued EOE – EQUAL OPPORTUNITY EMPLOYER

Very exciting, high-profile new restaurant project is looking for an experienced, service-oriented General Manager to lead the team and helm the successful rebrand of an esteemed dining destination. The ideal candidate comes from a high-level service pedigree in acclaimed restaurants, and is a hands-on self-starter when it comes to leadership, implementing systems, and training staff. Someone with sophisticated floor presence who can lead the team by example, and build genuine relationships with the local community and important regulars. This person will spend time training in Los Angeles before transitioning up north to spearhead the new opening. Rare opportunity to be part of an extra special project! General Manager Responsibilities: • Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food & beverage quality, cleanliness, sanitation, and other facilities maintenance, • Support with all pre-opening and opening activities, • Provide leadership and support with a significant, elegant floor presence, • Continually strive to educate and develop of staff as it relates to food, beverage, and especially service, • Grow and mentor the team through training, development, recruitment and onboarding of new members, • Develop day to day operations of the restaurant alongside executive team & uphold quality standards (daily reports, cash handling and deposit procedures, roles and responsibilities, station guidelines, safety protocols, cleaning and maintenance schedules, sidework checklists, opening and closing duties, shift change outline, injury reporting, etc ), • Taking ownership of the business to increase sales and profitability, • Oversee floor and kitchen management and ensure standards are met & exceeded as pertains to COGS, inventory management, staffing and cleanliness, • Ensuring all team members are compliant in required training (safety, PCI, TIPS, etc), have completed in a timely manner and are adhering to standards, • Ensuring all payroll policies and procedures are followed, including management of timekeeping for compliance and accuracy, • Provide reports and analysis of business related data and KPIs, • Liaise with property leadership, staff, and guests as well as surrounding community to develop and improve relations, • Clear and effective communication to all team members, executive leadership and stakeholders, • Holding weekly management and daily shift meetings to communicate updates regarding operations, financial reporting, employee driven topics, training, education on changes and new processes, product or equipment introductions, • Manage the streamline of communication between outside purveyors, ensuring effective delivery of goods and services, • Implement appropriate outlet level controls to assure that goods are ordered as needed, materials are received in good condition and in the desired quantities and that accountability for purveyors is maintained, • Receive and resolve customer complaints in a timely and tactful manner to maintain and improve customer satisfaction, • Exercise sound managerial judgment and decision-making pertaining to all employee relations and personnel actions in order to build a positive, enthusiastic and professional culture, • Anticipate the needs of the establishment and act upon them, • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements General Manager Requirements: • At least 2-3 years’ experience as a Restaurant General Manager (GM), Food & Beverage Director (F&B), FOH General Manager, Service Director, or comparable leadership role in a full-service, upscale or fine dining, preferably chef-driven restaurant environment is required, • High service pedigree is highly preferred, • Background in Michelin and/or James Beard recognized restaurants is a plus, • Strong passion for high-caliber food, beverage, and guest service, • Proven track record in leading and motivating a team, • Excellent written and verbal communication skills, • Strong interpersonal skills and ability to manage guest demands, • Acute attention to detail, • Ability and desire to take initiative to carry out complex responsibilities with little direction, • Highly effective problem-solving skills, especially when under pressure, • Ability to thrive in a high-pressure environment, • Exceptional standards for cleanliness, health, and safety, • Strong understanding of the P&L with an ability to control costs as aligned with restaurant’s goals, • Flexible schedule, including weekends, holidays, and late-night shifts is required, • Food Safety Certification, • Able to stand/walk for long periods of time, • Develops relationships with guests to create & maintain guest retention, • Experience and comfortability in dealing with high end/VIP clientele and building relationships with high profile guests, • Process driven and able to implement operating procedures that will continue to maximize efficiency Compensation Includes: • Base Salary in the $130-150k range DOE, • Medical Benefits, • PTO Plan

Job Description THE RESTAURANT & OPERATIONS MANAGER: provides overall leadership, supervision, and direction on strategic initiatives and operating standards to positively impact business results and exceed the guest experience. What we are looking for! • You love working in a fast-paced, multi-faceted Restaurant/Entertainment scene, • You can communicate with the Team Members and Guests in a way that inspires FUN!, • You like immediate gratification! Nothing better than making someone's experience better or inspiring your team to play at a higher level, • You have never met a goal you can't beat, • You can handle 100K days while walking five miles a shift & working an average of 50-hour work weeks, • 21+ years of age, • 2+ years of Restaurant/Hospitality Experience, • Proficient in managing the cost of goods sold and labor, • Ability to lead a team to create a memorable guest experience, • True leadership capabilities, • The ability to work weekends, nights, and holidays, • Developing and leading hourly team members to exceed guest’s expectations, • Demonstrating proactive leadership by ensuring positive staff and guest experiences through personal interactions, • Interacting with guest service-focused team members in areas of recruiting, hiring, coaching, training, and contentious professional development, • Competitive salary, • Quarterly bonus program, • Health, Dental, Vision, Long & Short-term Disability, • Employee Assistance Program, • Buster’s Legacy Fund (Supports team members during difficult times), • 401K matching plan, • FREE food, • FREE gameplay, • Large leadership team = multiple managers per shift, • FUN work environment, • Grow your career! We are an equal opportunity employer and participate in E-Verify in states where required.

About Radish Radish is a groundbreaking workplace food and beverage program whose recipes are designed by some of the best chefs in the country, including Michelin-starred Bay Area chefs, Top Chef winners, and beloved local restaurants. Position Overview The Account Manager (AM) is responsible for overseeing daily operations and ensuring exceptional service delivery at assigned workplace dining accounts. This role serves as the primary point of contact for clients, coordinating communication between onsite teams, culinary staff, and leadership to deliver Radis and high standards of hospitality, quality, and consistency. Key Responsibilities Account Management • Maintain direct, consistent, and proactive communication with clients to ensure operational excellence and satisfaction, • Ensure all onsite services reflect Radish and hospitality standards and brand values, • Collaborate with the Regional Account Manager (RAM) to identify and resolve service issues or opportunities for improvement, • Serve as the primary liaison between clients, onsite staff, and Radish leadership, • Ensure timekeeping, break adherence, and injury documentation are completed accurately and on time Client Relations & Retention • Provide consistent client communication and ensure proactive follow-up on all feedback and requests, • Support Quarterly Business Reviews (QBRs) with data and insights related to client satisfaction, overages, and consumption trends, • Collaborate with leadership to ensure client preferences are reflected in offerings, • Assist in maintaining accurate financial data and support invoice processing as required, • Maintain accurate financial tracking including budget oversight, invoice reconciliation, and cost management for assigned accounts Brand, Marketing & Events • Coordinate onsite events, pop-ups, and special features in collaboration with leadership and client requests, • Support brand and marketing initiatives such as signage, newsletters, and hospitality communications Training & Staff Development • Lead or participate in team trainings and SOP refreshers as directed by leadership, • Contribute to continuous improvement by developing and documenting best practices Requirements • Minimum 2 years experience in restaurant management, corporate dining, or account management roles, • Proven ability to manage multiple priorities and maintain excellent client communication, • Strong organizational and leadership skills with a focus on hospitality, • Strong financial acumen with basic accounting skills, including budget management, P&L understanding, and invoice processing • Proficiency with Google Workspace, Total Party Planner, and Nowsta (or similar systems), • Able to work on feet for up to 10 hours; able to lift and carry 50+ lb, • ServSafe Manager Certification (or willingness to obtain within 30 days), • Valid California Driver's License Preferred Experience • Experience managing workplace dining, catering accounts, or restaurant management, • Strong understanding of culinary workflows and front-of-house operations, • Experience mentoring or supervising small teams, • Bilingual (English / Spanish) preferred Benefits • $85,000 – $95,000 base salary DOE, • Paid time off and holidays, • Health, dental, and vision insurance, • Daily chef-prepared meals, • Growth opportunities Location • San Francisco Bay Area (On-site)

Lazy Bear is looking for a full-time restaurant manager to maintain, and elevate our service and hospitality program.Experience in a fine-dining environment is a must, but an innate sense of warmth and hospitality is the biggest qualification.We’re looking for professionals seeking to elevate&

Bosco, a California-Italian restaurant in SoMa, is looking for a reliable Daytime Prep Cook to support our bread and pastry production.We make sourdough focaccia, plated desserts, and seasonal components in-house.No pastry experience required — we will train the right person.Ideal for someone

Tiya is a modern Indian restaurant located in the Marina.We are looking to grow our team with a server.Schedule: 3-4 shifts a week, Wednesday through Saturday.We are open 7 days a week for dinner service.Previous experience in a chef-driven, Michelin, or comparable high end dining.Experience working

Closely overseeing, guiding, and teaching our Chefs De Partie and Commis. Lazy Bear is looking for a full-time Sous Chef. The Lazy Bear Sous Chefs help run the kitchen and may be responsible for any or all of the following as well as additional duties that may arise over time as the restaurant and t

Minimum 1–2 years of full-service restaurant experience. Obelisco is a family-owned Mexican restaurant seeking an experienced, reliable server who understands that strong service and teamwork are non-negotiable.

Verjus is a seasonal wine bar and restaurant from Chef Michael Tusk, rooted in thoughtful sourcing, classic technique, and a deep respect for ingredients.Our kitchen is collaborative, disciplined, and driven by a shared commitment to quality and hospitality.Execute daily prep lists accurately and ef

Dragon Well serves authentic, tasty Chinese food made with the freshest ingredients and hand-made cooking methods.We are a classic neighborhood restaurant that has been serving our loyal clientele for over 25 years.We are looking for friendly, energetic servers who love making people happy and thriv

Support Chef de Cuisine and Executive Sous Chef in all BOH operations and communicates goals for the kitchen department and overall vision for the restaurant. In keeping with Chef Michael Tusk’s cuisine, Cotogna . At least 1 year experience as a Sous Chef in a similar concept.

The Outlet Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner.He/she is also responsible for receiving and delivering guests orders and collecting payment.Be familiar with the organization of the Restaurant(s), lounges, and R

Greens Restaurant — San Francisco. Greens Restaurant is seeking a Floor Manager to help lead service and support our dining room team. We are looking for someone who sees restaurant work as a career and is interested in growing into more senior leadership over time.

Senior / Staff Product Manager, Business Intelligence & Retail Analytics Compensation: $175,000 – $250,000 + Competitive Equity Restaurant & Delivery Intelligence Platform New York, NY or San Francisco, CA — On-Site About the Role We're a fast-growing, well-funded enterprise co-pilot platform helping restaurants and food & beverage operators take control of their delivery and digital ordering business—automating the financial and operational work their teams used to do manually. Real-time P&L visibility, automated book closing, order accuracy diagnostics, performance insights, and team-level feedback—all in one intelligent platform. Operators who used to spend hours chasing down data now have answers in seconds. We've grown significantly over the past three years as delivery and digital ordering have become a major revenue channel for restaurants. The product is working: revenue is strong, customers are real and paying, and we're scaling fast. Now we're hiring a Senior or Staff Product Manager to own our Business Intelligence and Retail Analytics surface—and make data-driven decision-making a core competitive advantage for our customers. You'll work directly with engineering leadership and customers to define the product roadmap, drive adoption, and ship exceptional value across our analytics and dashboard experiences. This is not a backlog-grooming role—it's a high-impact individual contributor seat for someone who thinks in outcomes, communicates with clarity, and wants to shape how an entire industry manages restaurant operations. What You'll Do • Own product success metrics end-to-end—adoption, retention, and revenue growth across our BI and analytics product lines, • Engage directly with customers (primarily non-technical US-based operators) to surface pain points, validate opportunities, and translate them into product decisions, • Define and execute the product roadmap, balancing bold innovation with near-term business impact, • Partner closely with engineering to ship high-quality features efficiently and on time, • Develop data-driven insights to differentiate our product in competitive markets, • Prioritize ruthlessly—focusing on features that drive real customer value and willingness to pay Why This Seat • High-impact IC role at a company scaling rapidly in a category it defined—you're not inheriting a mature roadmap, you're building it, • Real users, real revenue, real stakes—production software for restaurant operators managing millions in delivery revenue, not a demo or MVP, • Direct access to founders and leadership with fast decision cycles and low-ego culture, • Well-funded with strong momentum ($20M raised)—resources to do the work right, and a clear path to continued growth, • Massive ownership over a product surface that directly moves key business metrics for your customers You'll Thrive Here If You • Have 4–10 years of product management experience at a high-growth B2B SaaS company, with a strong focus on Customer Data Platforms and analytics dashboards for e-commerce or retail, • Have a track record of owning adoption, retention, and revenue outcomes—not just shipping features, • Know how to engage non-technical customers and translate operational pain points into elegant, usable product decisions, • Are comfortable prioritizing ruthlessly in resource-constrained, fast-moving environments, • Bring a data-driven mindset and can develop insights that sharpen competitive positioning, • Love in-person, high-bandwidth collaboration and bring an owner mentality—you're energized by ambiguity, not paralyzed by it Nice-to-Haves • Domain exposure to restaurant tech, food & beverage operations, e-commerce, or retail analytics, • Experience owning a BI, analytics, or dashboard product at a growth-stage startup, • Comfort discussing technical constraints (data pipelines, APIs, latency) with engineering What We Offer • Competitive base salary ($175K–$250K) + above-market equity, • In-person culture with direct access to founders and fast decision cycles, • Massive ownership—products that move real business metrics for operators, not just pixels on a screen Must-Haves (Logistics) • Based in New York, NY or San Francisco, CA, or willing to relocate; on-site 5 days/week (no hybrid/remote), • Work authorization in the U.S. (visa sponsorship not available)

Ghirardellis employees are the face of our company.They set us apart from other retailers.They are ambassadors of our brand and over the past 48 years our Restaurant and Retail division has evolved from a single soda fountain and retail store in Ghirardelli Square into a dynamic department with over