Chef jobs in Carmichael, CA - 144 jobs

ABOUT OUR COMPANY Zellah Collection is committed to delivering genuine, unscripted hospitality that resonates with each guest's unique experiences. Inspired by the ethos of 'one who knows the path,' we aim to reflect a deep understanding of our guests' unique journeys in every interaction. We focus on crafting personalized, memorable experiences that go beyond expectations and leave an enduring impression on all we serve. JOB OVERVIEW Element is a well-loved, locally rooted restaurant in historic Sutter Creek, serving both destination travelers and a strong local community. This is a rare opportunity for a creative, ownership-minded Head Chef to lead a kitchen where your voice, vision, and leadership truly matter. Sutter Creek is 1 hour southeast of Sacramento, offering a relaxed pace, a strong local community, and access to regional agriculture and wine. Element offers real influence over menus, specials, and seasonal direction, along with the chance to build systems and standards that last. You'll work closely with a collaborative ownership team that values thoughtful food, smart costing, and sustainable operationsat a pace that supports excellence without burnout. This role is ideal for a chef who wants to run a kitchen like it's their own, take pride in consistency and margins, and be part of a restaurant deeply woven into its community. KEY RESPONSIBILITIES Lead all kitchen operations, including menu development, execution, and quality control. Create seasonal, creative dishes that reflect the region and Element's approachable style Manage food costing, recipe development, portioning, and pricing to meet target margins Oversee ordering, inventory, and vendor relationships Hire, train, schedule, and lead BOH staff with professionalism and consistency Maintain health department compliance, cleanliness, and food safety standards Collaborate with ownership on the evolution of the restaurant, menus, and guest experience QUALIFICATIONS Proven experience as a Head Chef, Executive Chef, or Kitchen Lead Strong command of food costing, labor management, and kitchen financials Ownership-minded, business-savvy approach to kitchen leadership Experience building systems, recipes, and standards-not just executing them Hands-on leadership style with the ability to motivate and retain a small team Comfortable working in a small-town, high-touch hospitality environment Education: Culinary training or equivalent experience preferred Licenses: Food Safety Manager Certification Experience: 3+ years of kitchen leadership with food costing and team management BENFITS Salary range, depending on experience Performance-based bonus potential Culinary Event Bonus Program A leadership role with meaningful creative and operational influence Paid vacation 401 (k) CLASSIFICATION This position is classified as non-exempt under California wage and hour laws and is eligible for overtime pay in accordance with applicable state and federal regulations. HOW TO APPLY Please email your resume to ********************* and a brief note about your culinary philosophy or leadership style. WORK LOCATION In person

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations and supervising chefs and their specific areas. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS This is a people focused role with hands-on management of all areas and walking the spaces prior to the events to ensure the highest quality. This role should focus on teaching and growing the Chefs in your employ Providing the highest quality food to our clients with a seasonal menu and specials to engage the guests with our variation, originality and always seeking to wow our guests. Implements and enforces all departmental and organizational policies and procedures. Assure staff compliance with all standards, policies, and procedures and safety rules. Provides guidance and direction to provide the tools and training needed by their work areas. Managing associates utilizing the culinary team through planning and scheduling of menus for their areas, cost cards, work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Analyze menu and food costs for all kitchens and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare in partnership with the GM and Finance annual budgets and ensure all fiscal responsibilities are met. Prepare in partnership with the GM, Client, Suites & Concessions Manager menu items and monitor feedback from guests from these areas. Oversees inventory management to assure all outlets are always adequately supplied. Performs end of month inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and record keeping and company standards. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast and entered hours, minimal overtime and that the Chefs are entering schedules 14 days or more in advance into the ABI system and chefs are approve and submit payroll for their kitchen by the deadlines. Monitor the Scheduling of temps as needed as verify hours are submitted by the chefs for weekly payroll. Must communicate and work closely with General Manager, Warehouse, and Clients on events needs and menus. Crosstrain those within the culinary department while growing, encouraging, reinforcing, and supporting your peers and team. This is a hands on people management position. Conducts in person interviews and tastings for future Sous Chef openings. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Performing additional related duties, tasks and responsibilities as required. Ongoing onsite team meetings, meetings with the health department during inspections, client planning and reoccurring meetings, and departmental meetings Present for events and premium area walks. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum five (5) years of experience as an Executive Sous Chef in a high-volume full-service food operation. Proven track record in improving kitchen efficiency, quality, food, and labor costs. Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Must have excellent managerial, financial analysis, team building and communication skills/customer service. Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Proficient in Microsoft Word, Excel, and PowerPoint. Flexible to work extended hours due to business requirements including nights, weekends, and holidays. Open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Competitive salary range of $120,000 - $125,000 plus bonus potential, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Golden 1 Center - Sacramento Kings (Sacramento, CA) 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 the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Willett Arms, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Premium Country Pubs. We craft food and drink into something truly special. Picture beautiful interiors in stunning locations, and great tasting food. If you're passionate about all things premium, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Job Description Located in the heart of the historic Central Valley wine region, Woodbridge Golf & Country Club is a private, 27-hole championship golf course with golf practice facilities, tennis and pickle ball courts, a new state-of-the-art fitness center, a full-size swimming pool and an expansive clubhouse that offers casual and fine dining to its members and privately-booked events. In addition to an active golf and tennis schedule of events, the Club also offers various sports and recreation lessons, classes, along with many social events and daily dining. Founded in 1924, the dedicated staff has provided first-class hospitality to the members and their guests for nearly 100 years. The service, setting, safety and convenience are unparalleled, and the camaraderie between the members, guests and employees truly sets Woodbridge Golf & Country Club apart from other clubs in the area. More information can be found on the club's website: ********************* The Executive Chef Role: Woodbridge Golf & Country Club has an immediate opportunity for an experienced Executive Chef with a passion for excellence in the Culinary Arts. The successful candidate will have 4 or more years of Executive Chef experience with a strong background in club, resort or hotel food operations; a successful track record of profitable food operations in excess of $2 million in revenues; a work history of stable tenure; familiarity with budgeting while pursuing quality and service goals; conversant with planning, budgeting, and promoting member dining services; understand current trends in fine and casual dining; and demonstrate innovation and creativity in menu preparation. A focus on member satisfaction is essential. The Executive Chef is responsible for supervising all food production for the dining rooms, banquet events and other functions. This leadership role supervises culinary staff, and guides, mentors, teaches and develops team members. Daily duties include assisting with food production tasks as needed; ordering and inventorying food; personally designing menus for all service times and special events; and ensuring quality and cost standards are consistently attained. The successful candidate will possess extensive knowledge and experience in HR procedures. The Executive Chef is responsible for reviewing and prioritizing kitchen maintenance schedules and projects, and ensuring all support and service is conducted and fulfilled in a manner consistent with the standards, goals, and objectives of Woodbridge Golf & Country Club. The Executive Chef reports to the Food & Beverage Director and must have an excellent working relationship and team-focused mentality to coordinate well with all members of the management team. The Executive Chef will participate with various committees and member groups as required. Physical Requirements: • Ability to work in a fast-paced environment • Ability to work various shifts including weekends, holidays and special events. • Ability to work 40 hours per week or more depending on business needs. • Ability to be continuously mobile on the floor for an entire 8-hour shift or up to 12 hours during special events or as business demands. • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach • Ability to grasp, bend, and stoop: push, pull, or carry heavy loads weighing up to 50 lbs. • Continuous repetitive motions. • Work in hot, humid and noisy environment. Qualifications: • Bachelor's degree or similar in Culinary Arts, or other Hospitality Management disciplines, or 4 years food production and management experience. • 6 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. • Certification from American Culinary Association or other professional hospitality association. • Food safety certification Supervises: Sous Chefs; Culinary Team; Kitchen Staff Compensation: Excellent compensation package provided to include competitive salary commensurate with experience, bonus opportunity, Medical, Dental, Vision and Life Insurance Package, 401K, Vacation/Sick, and employee meal program. Submittal Guidance: No phone calls please. Interested candidates should send an email with attachments to include a cover letter, resume, salary requirements and references with the Position Title in the Subject Line to: ADP/Workforcenow Woodbridge Golf & Country Club Gold Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status and other legally protected characteristics.

Job Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and

Description OBO Italian Table and Bar A Selland Hospitality Group Restaurant OBO Italian Table and Bar is a great place to thrive and grow, offering employees a chance to build a career while doing what you love. Our team members embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement and take pride in everything they do. Benefits & Perks of working for our team: $71,000-$84,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Requirements Position Summary: The Sous Chef is responsible for maintaining the Kitchen's overall efficiency and organization of its hourly team to meet the demand of the Restaurant's services. In addition, the Sous Chef must ensure that the Restaurant's food quality & customer satisfaction continue to meet or exceed the Restaurant's standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared, and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times and exudes professional leadership at all times and in all instances. Required Job Skills: 2 + years of previous experience as an Executive Chef or Sous Chef in a full-service or Café style restaurant is a must!! Must have quality knife skills and work safely. Excellent knife skills Able to communicate verbally in an articulate manner. Has prior experience training team members. Extensive knowledge of safe food handling Must be able to work varied hours/days as business dictates- Candidates will not be considered unless they have open availability. Must be at least 18 years of age Must have reliable transportation to work. COME BE A PART OF OUR TEAM! HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. Thank you for considering a career with Selland Hospitality Group! Salary Description $71,000 to $84,000 per year

Head Chef for Modern Mexican Food Trucks (Bilingual: English/Spanish) We are seeking a highly skilled and motivated Head Chef to lead and manage our growing line of food trucks, specializing in Modern Mexican cuisine. This is an exciting opportunity to help shape the future of our business while ensuring recipe consistency and high-quality standards across multiple trucks. Key Responsibilities: Oversee food recipe , preparation and process consistency for all food trucks Write professional recipes with exact ingredients and measurements in English. Train cooks to ensure uniformity in food preparation across all shifts. Manage food inventory and build strong supplier relationships. Maintain high standards of food safety and hygiene (Manager's Food Handler's Permit required). Maintain and evaluate menu offerings and report changes in market trends to ownership. Work closely with ownership to manage ingredient sourcing, continuously evaluating the quality and price. Dictate how ingredients and meals should be prepared, including cuts, portion sizes, temperatures, and plating for the finished product. Manage kitchen staff, including hands-on food preparation and day-to-day operations of all food truck kitchens. Monitor changing food costs and profitability of menu offerings, adjusting where necessary. Handle financial planning for kitchen operations, including staff budgeting, managing inventory, and maintaining aging equipment (including truck maintenance). Observe customer dining habits and recommend changes to portion sizes or menu items when necessary based on customer feedback. Assist in creating kitchen policies and protocols, conducting performance reviews, and interviewing, hiring, and firing future kitchen staff. Requirements: 5+ years of professional restaurant experience (food truck experience is a plus). Bilingual in English and Spanish (must be able to write recipes in English). Ability to work 5-6 days a week (up to 10 hours per day) during initial training period, with a flexible 5-day, 8-hour schedule after training. Strong leadership skills to train and oversee a growing team of cooks. Compensation & Benefits: Full - Time Free Lunch During Shifts Optional 401K Benefits After 18 months of exceptional performance, the opportunity to become an owner-operator. Join us and help shape the future of our rapidly growing Quick Service Food Truck business!

Full-time Description At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. Sous chefs work directly with the head chef to lead the team and ensure excellent service. Desired Attributes: A clear and strong passion to prepare and learn about all aspects of food Enthused to be a part of a team, as well as the ability to work independently when necessary Ready to take on new challenges Full availability on evenings, weekends and holidays Emotionally aware Ability to multitask and communicate effectively Have full knowledge of all proper food storage, holding, heating, cooling and food handling Have a positive attitude Are able to receive, teach and implement constructive criticism Ability to work with speed and efficiency while maintaining workplace safety Basic ordering knowledge Basic managerial organizational skills Requirements Physical and Mental Needs Able to stand, walk, and be on your feet for prolonged periods Able to read and follow written English instructions Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance Able to move 165 pounds, using appropriate techniques and tools Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors Able to comply with and enforce all health, safety and personal hygiene policies and standards Responsibilities Write Prep-lists Proper Ordering Establishing and reinforcing standards Ensuring the overall flow of service Managing team performance, giving positive and constructive feedback Write Daily Log - note specifics throughout the shift Check-in all orders, ensuring product quality and that it matches the invoice Tasting all items prepared in the kitchen, including Line/Station checks Clean, maintain and perform preventative maintenance on the smoker Assist the kitchen and butcher team Ability to build a fire and maintain it for the smoker Direct team to ensure proper meat pars through service by organizing, packaging and rotating proteins Taste & test all smoked meats Manage maintenance and cleanliness of all kitchen equipment Salary Description $18-$22 plus tips

Salary $84.68 - $124.03 Daily Job Type Part Time Non-Career Job Number 009024-26-YPCE Department Youth, Parks & Community Enrichment Division Camp Sacramento Opening Date 01/01/2026 Closing Date 6/30/2026 11:59 PM Pacific * Description * Benefits * Questions THE POSITION NON-CAREEER PART TIME/SEASONAL Employment dates for this position are from May 2025 to October 2026 DEFINITION: Under direction, responsible for the efficient operation of the dining hall, kitchen, and food preparation at Camp Sacramento; maintain quality control of all meals, food inventory, recordkeeping, food service equipment, and supplies; and, supervise all food services staff. DISTINGUISHING CHARACTERISTICS Employees in this classification are non-career. Incumbents can work up to 1040 hours per year. The Camp Chef oversees a food service operation and provides training to subordinate staff. The Camp Chef is distinguished from the lower level class of Assistant Camp Chef in that the Camp Chef class is assigned more complex responsibilities and supervises assigned staff. SUPERVISION RECEIVED AND EXERCISED General supervision is provided by the Camp Manager. Responsibilities include the indirect supervision of the Assistant Camp Chef and other lower level personnel. ESSENTIAL DUTIES AND RESPONSIBILITIES ESSENTIAL DUTIES AND RESPONSIBILITIES: The following duties are typical for this classification. Incumbents may not perform all the listed duties and/or may be required to perform related duties as needed. * Supervise, schedule, and coordinate the work of food service staff in preparing and serving main dishes, meats, salads, desserts, and baked goods using ovens, stoves, and other kitchen equipment with minimal waste. * Perform a variety of tasks to prepare food to be cooked and served, including cleaning, chopping, weighing, and measuring ingredients. * Ensure the dining room, food preparation areas, and equipment used in preparing food are kept in clean, sanitary, and in proper working condition. * Maintain high standards of sanitation and safety in the preparation and serving of food. * Sanitize food preparation equipment and food preparation areas. * Order and maintain inventory of food and supplies. * Create meal menus with Camp Manager. * Participate in all Camp Sacramento cleanup. * Follow staff policies and procedures. QUALIFICATIONS QUALIFICATIONS: Knowledge of: * Principles and practices of supervision and training. * Operation of commercial cooking equipment. * Principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity. * Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas. * Proper food handling techniques. * Principles of menu planning and modifications for special diets. * Operation of commercial cooking equipment. Ability to: * Supervise, plan, coordinate, assign, and review the work of staff. * Train staff in proper methods of food handling, food preparation, and cooking techniques. * Follow and/or adjust formulas and recipes for food preparation in large quantities. * Plan and carry out the work of a given menu. * Order food and supplies in the correct quantity to meet menu requirements. * Prepare quantities of food required with minimal waste. * Maintain personal hygiene. * Establish and maintain effective working relationships. * Perform physical work. * Understand and carry out oral and written instructions. * Read, write, and speak English at a level necessary for satisfactory job performance. EDUCATION AND EXPERIENCE Education: None required. Experience: Six (6) months experience preparing food in a cafeteria or restaurant. OR Completion of a certificate from an accredited food management or culinary school. PROOF OF CERTIFICATION Should certification and/or license be used to qualify for this position, then proof of said certification and/or license should be submitted with your application and will be required at the time of appointment. License or Certificate: Possession of a valid California Class C Driver License and Servsafe certification are desirable. SPECIAL QUALIFICATIONS Age: Must be at least 18 years old by time of appointment. Assessments: If considered for appointment, candidates must: * Pass a physical and a criminal background check. * Pass a tuberculosis screening test. Training: * Successful candidates must participate in a mandatory staff training that is typically conducted in late May or early June of each year. * This position is designated as Mandatory Reporter; completion of Mandatory Reporter training is required within two weeks of appointment. Transportation: Successful candidates must provide their own transportation to the Camp Sacramento site. PHYSICAL DEMANDS AND WORK ENVIRONMENT: The conditions herein are typically required of an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Physical Requirements: Work duties require the ability to exert physical effort, typically involving walking, bending, stooping, and standing for extended periods of time on hard surfaces; and, lifting and carrying materials and objects weighing up to 50 pounds. Environmental Conditions: Employees must be able to work outside in various types of weather, terrains, and elevations; exposed to cold weather conditions. Working Conditions: Camp Sacramento is situated in the Eldorado National Forest located in Twin Bridges, California. Employees are required to reside at Camp Sacramento May to August, with the possibility to extend through September. Employees in this position are required to work weekend and night shifts. THE SELECTION PROCEDURE Please note, the City of Sacramento's preferred method of communication with applicants is via e-mail. As such, please ensure you verify the e-mail address on your application, and check your e-mail frequently, including your spam and junk folders. All e-mail notifications can also be accessed through the governmentjobs.com applicant inbox. 1. Application: (Pass/Fail) - All applicants must complete and submit online a City of Sacramento employment application by the final filing deadline; * Employment applications must be submitted online; paper applications will not be accepted. * Employment applications will be considered incomplete and will be disqualified: * If applicants do not list current and past job-related experience in the duties area of the "Work Experience" section. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). * If "see resume" is noted in the "Work Experience" section; a resume will not substitute for the information required in the "Work Experience" section. * Proof of certification and/or license should be submitted online with your application. Proof of certification and/or license will be required at time of appointment. * Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. * Supplemental documents such as resume, cover letter, and proof of education are highly preferred and recommended at the time of application submission. Documents should be submitted to the City of Sacramento Employment Office as attachment(s) via online with the employment application or emailed to *******************************. If submitting via email, please include your name and Job # 009024-25-YPCE-2 on your documents. 2. Supplemental Questionnaire: (Pass/Fail) - In addition to the City of Sacramento employment application, all applicants must complete and submit online responses to the supplemental questionnaire to the City of Sacramento Employment Office by the final filing deadline; * Responses to the supplemental questionnaire must be submitted online; paper questionnaire will not be accepted. * Incomplete supplemental questionnaire will not pass the review process; omitted information cannot be considered or assumed. * A resume will not substitute for the information required in the supplemental questionnaire. 3. Screening Committee: (Pass/Fail) - All applications received by the final filing deadline will be forwarded to the hiring department for review. The hiring department will select the most competitive applications for further consideration. Human Resources will only evaluate employment applications for the minimum qualifications, as stated on the job announcement, for applications selected by the hiring department. 4. Hiring Interview: Those candidates determined to be the MOST QUALIFIED will be invited to participate in an interview process coordinated by the hiring department. There will be no eligible list established, as positions will be seasonal and/or part-time. A hiring interview is not guaranteed. 5. Conditional Hire: Upon receipt of a conditional offer, the selected candidate must complete and pass LiveScan/fingerprinting. If applicable, candidates may also need to pass a pre-employment medical exam, controlled substance and/or alcohol test, and possess any required licensure or certification prior to receiving a start date from the Department. Failure to meet these prerequisites will be grounds for withdrawal of your conditional offer of employment. QUESTIONS: For questions concerning this job announcement and the application process: * Please visit **************************************************** for a comprehensive, step-by-step guide to the application process. * For technical support between 6 AM - 5 PM PT, contact Live Application Support at ************. * Visit the City of Sacramento Human Resources Department website at *********************************************** * Send an email to *******************************; or * Call the Human Resources Department at ************** This position does not have Benefits. Pension Reform Act The City of Sacramento is covered by the California Public Employees' Retirement System, and as such, must adhere to the California Public Employee's Pension Reform Act (PEPRA) of 2013. Please note that the provisions within this act may affect or impact an applicant's eligibility and/or selection for open vacancies at the City of Sacramento. Equal Opportunity Employer The City of Sacramento is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation. 01 APPLICATION: I understand my application must meet the minimum qualifications for consideration of employment with the City of Sacramento. The experience I list in the duties area of the "Work Experience" section of the employment application will be used to determine if I meet the minimum qualifications as stated on the job announcement. A resume, responses to the supplemental questions requiring a narrative response, employment history listed elsewhere in the application or attachments will not substitute for the information required in the "Work Experience" section of the employment application. Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). Please refer to the City of Sacramento's Applicant Resources Page for Screening Instructions: ********************************************** * Yes 02 PROOF OF CERTIFICATION: To qualify for this classification you may use experience or certification as listed in the substitution option to provide required knowledge, skills, and abilities. I understand proof of certification, should be submitted with my application and will be required at the time of appointment if I am using certification to qualify for this position. * Yes 03 CERTIFICATION CONFIRMATION: If I am using a certification to qualify for this position, I attest I possess or will possess certificate of completion from an accredited food management or culinary school by time of appointment if I am selected for this position. * Yes * No 04 SUPPLEMENTAL QUESTIONNAIRE: The answers to the questions below will be reviewed by the hiring department along with the information provided in your employment application. Therefore, your answers must be consistent with your employment application information (especially in the "Education" and "Work Experience" sections), must be unambiguous, and must contain sufficient but concise detail and organization. A resume will not be accepted in lieu of completing this Supplemental Questionnaire. Lack of clarity, incomplete or inconsistent information, and/or disorganized presentation may negatively affect the hiring department's review of your Supplemental Questionnaire. I understand and agree to the above instructions. * Yes 05 I understand that I am required to live on-site in Twin Bridges, CA for the duration of the family camp season from May to August, with the possibility to extend through September. * Yes Required Question

SHIFT: FULL TIME VARIED SHIFTS WEEKENDS REQUIRED Additional Benefits Provided to Regular Part Time and Full Time Employees: Eligible following 90 days of consecutive employment: (7) Holiday pays Paid Time Off Plan (non-exempt) -90 days - Student Tuition Program- 2080 hours worked within employment of 1+ years Bereavement Leave - up to 3 days, see policy for family member definition Jury Duty- Up to 5 days of pay All employees are eligible for benefits below after their 90 days of employment: Discount on In-shape fitness membership Retirement fund plan (403b) Our Dining Pavilion discounts Employee referral program Employee Gift Fund- (yearly from residents) Employee Council-complimentary meals, raffle, prizes, games and fun events! POSITION SUMMARY: The Sous Chef job includes an ongoing commitment to the preparation of quality food products and service excellence. This position requires the full understanding and active participation in fulfilling the Mission of the Organization. It is expected that the employee will demonstrate behavior consistent with the Core Values. The employee shall support the Organization's strategic plan and the goals. The Sous Chef reports direct to the Executive Chef. ESSENTIAL FUNCTIONS: Food prep for all dining services operation. Provide guidance and support to less experienced kitchen staff to assist and support development and growth. Support positive communication and relationships with other departments Provides direct support to the Executive Chef. Provide creativity with feedback for new dish suggestions and presentations to enhance the dietary experience for residents. Must maintain the highest level of confidentiality at all times. The ability to maintain business/professional boundaries with all staff, management and outside vendors. Maintains compliance with company policy. Responds to all verbal and written communication within 24 hours of receipt. Attends and participates in Department meetings. Assists with special projects as needed. Ensures the safety, health and welfare of staff and residents at all times. Provides encouragement, guidance and resources to staff and residents when needed. Acts as a positive role model and mentor for staff. Adheres to company policies and Corporate Compliance and Ethics Program Code of Conduct. Other duties as assigned from direct supervisor and/or department Director. MINIMUM QUALIFICATIONS: High school diploma or equivalent required. Credits and/or course work applicable to culinary arts highly preferred. A minimum of 2 years advanced cooking experience in a up-scale venue required. Must be Serve Safe Certified and maintain current certification during employment. Must have the ability to maintain a clean and safe kitchen environment while meeting regulatory compliance. Must posses the ability to effectively communicate and provide support in a clear, concise and respectful manner. Thorough documentation skills including grammatical, spelling and organization. If required to operate a company vehicle during the course of employment, must meet the requirements to be an eligible driver. Must possess a current State Driver's License and have an acceptable driving record for the past three (3) years. The ability to read, write and communicate to residents, staff, families, vendors, and all business relationships in English language. Ability to pass a criminal background clearance check, drug screen, physical and TB test. Able to work in excess of 40 hours per week (upon Dept. Director approval) with the possibility of a varied schedule. Must have excellent organization and time management skills. Must be able to communicate with all levels of staff in an effective, neutral and professional manner. Ability to function as a member of the team in a multi-task environment. Must be flexible and able to handle multiple priorities, with the ability to adjust to high pressure and changing business conditions. Proficient in the use of computers and associated software. Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. All final candidates must pass a post offer, pre-employment drug test, health screen, TB test and criminal background check. O'Connor Woods is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status.

Job DescriptionDescription: Come work for Sacramento's Leading Restaurant Group!!! Want to be a part of a Culinary, award-winning team? The Kitchen Restaurant is seeking a highly skilled Chef de Partie to join this team of individuals who embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement, and who take pride in everything they do. The Kitchen has earned every imaginable local and regional award along with an impressive record of national accolades, including a MICHELIN star, the AAA Five Diamond Award, a nod as a semi-finalist for the James Beard Outstanding Restaurant Award, La Liste Top 100 Restaurants, the highest Zagat ratings, and honors from Wine Spectator and Wine Enthusiast, as well as inclusion in the Yelp Top 100 and the OpenTable Top 100. Benefits & Perks of working for our team: $28.00 - $32.00 per hour FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Flexible Schedule Paid Sick Leave Medical, Dental, Vision Benefits (Full-Time Employment) Paid Time Off (Full-Time Employment) Holiday Pay (Full-Time Employment) Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! The Kitchen Restaurant is a great place to thrive and grow, offering employees a chance to build a career while doing what they love. Requirements: Required Job Skills : Must be available evenings; Wednesday - Sunday At least 2+ prior years' experience in an equivalent-style restaurant (Fine Dining, Elevated Banquet service, Seasonal Menu) Wine and spirits knowledge Memorization- ability to learn and memorize changing menu, food, recipe, dish, spirits, wine offerings regularly. Ability to always be positive, attentive, and hospitable A willingness to learn and grow Must be available for PM shifts Wed-Sun. Ability to work varied hours/days as business dictates. Must be at least 18 years of age. Reliable transportation to work. Position Summary: The Chef de Partie plays a pivotal role in upholding the exquisite standards of our Michelin Star restaurant, ensuring that each dish not only meets but exceeds our guests' expectations for quality and satisfaction. This esteemed position involves meticulous cleaning, receiving, preparation, and stocking of culinary products. Adept in the art of knife skills, the Chef de Partie demonstrates precision and safety while seamlessly executing instructions and maintaining composure during the high-paced service environment. Adhering to the highest sanitary standards, this team member diligently follows the restaurant's standard operating procedures and health codes to ensure optimal food handling. In addition to culinary expertise, the Chef de Partie is committed to fostering a refined dining experience. They engage with guests and colleagues with grace and warmth, providing prompt assistance and approaching every interaction with hospitality, knowledge, and an inviting demeanor, all essential qualities in creating memorable moments for our valued patrons. HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. COME BE A PART OF OUR TEAM! Thank you for considering a career with Selland Family Restaurants!

About Us Interlude Kitchen and Bar is a new restaurant in Elk Grove from the team behind Prelude Kitchen & Bar and Zinfandel Grille offering a modern American menu with French and Italian influences, a true farm-to-table philosophy, and signature wood-fired dishes. The menu is complemented by a curated wine program and handcrafted cocktails, all served in a refined yet welcoming setting Are you prepared to become an integral part of a team, rather than just clocking in for another job? Embrace the opportunity to be part of a dynamic team that provides not just a paycheck, but a comprehensive package of advantages such as: Tips: Back of House team members participate in a tip share Health Insurance: We care for your wellbeing Training and career growth opportunities: Evolve professionally Paid Sick Time Off: Rest and recuperate when needed 401(k): Invest in your future Dining discounts: Enjoy our culinary delights Here at Interlude Kitchen and Bar we are not just a restaurant but a community. We are steadfast in our commitment to delivering outstanding hospitality, both to our cherished customers and, crucially, our team members. We're not just co-workers, we are family. By fostering a nurturing environment for our staff, we believe this sense of genuine care cascades naturally onto our customers, making their experience unforgettable. We're offering you more than a chance to work; we're inviting you to thrive in an inclusive environment where your skills are valued, your knowledge is expanded daily, and your capacity to deliver exceptional hospitality is continually enriched. Join us at Interlude Kitchen and Bar, where opportunities aren't merely provided-they are cultivated. Sous Chef Job Description: As a Cook at our establishment, your role extends beyond simply preparing food. You are the backbone of our kitchen, creating delightful meals, preparing customer orders, maintaining a pristine workspace throughout the day, adhering to health and safety regulations. A keen eye for detail, consistency in following recipes, accommodating customer requests, communicating effectively with your teammates, and presenting dishes with visual appeal are all integral to this role. Responsibilities of a Sous Chef: • Leads kitchen team in chef's absence • Assists with inventory and ordering • Assists on the line during service • Assists with food prep • Provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating • Oversees and organizes kitchen inventory and ingredients • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance • Keeps cooking stations stocked, especially before and during prime operation hours • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns • Supervises all food preparation, presentation to ensure quality and restaurant standards • Supervises cleaning and food safey to ensure quality and restaurant standards • Works with executive chef and chef de cuisine to maintain kitchen organization, staff ability, and training opportunities • Verifies that food storage units all meet standards and are consistently well-managed Sous Chef Job Requirements: Prior Restaurant experience as a Sous Chef Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness Ability to work as part of a team Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management Calm demeanor to work in a high-stress, fast-paced environment Accountability for the dishes they prepare measuring up to the expectations of management and customers alike Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing Ability to stand in one place for hours at a time, handle extreme heat and work shifts Work schedule Holidays Monday to Friday Weekend availability Night shift Supplemental pay Tips Benefits Flexible schedule Health insurance 401(k) Employee discount

Molly Mad esta busqueda de personas fonfiables, trabajadoras, amables, y profesionales para limpiar casas. Tenemas aperturas inmediates!!!! Beneficios/Ventajas: Pago mínimo garantizado por hora de: $15 mas bonos y tips Coche de la empresa proporcionado para la limpieza. Pago semanal: depósito directo con oportunidades de incentivos Nos encanta celebrar la diversidad, las tradiciones y logros de nuestro equipo. La cultura de la oficina es importante para nosotros: ¡queremos que les encante venir a trabajar! Responsabilidades de limpieza de casas: Realizar servicios profesionales de limpieza residencial que incluyen trapear, aspirar, quitar el polvo, desinfectar, limpiar y otros toques finales Comunicarse con los clientes y el personal de manera profesional y cortés. Limpieza de las casas de lunes a viernes 8am - 5pm Capaz de limpiar varias casas por día No se requiere experiencia en servicio de limpieza Requisitos de la posición: Una gran actitud, ¡te entrenaremos! Lugar de trabajo: Lathrop CA Número de teléfono: When you put on a Molly Maid uniform, you become part of a family-a team of people committed to excellent customer service and passionate about giving families the joy of a cleaned home and the relief from needing to do it themselves. Working for our franchise owners means they'll take care of you the way they take care of their own family and friends. Because Molly Maid is not just a company that focuses on expertly cleaning homes, it's a company that focuses on people, and creating a work culture of respect, integrity, and fun is just as important as serving our customers. *All independently owned and operated franchised businesses operate under the service brands' marks, trademarks, trade names, logos, emblems, slogans, or other indicia of origin in connection with the Molly Maid franchise system within a specified geographical area. Only the independently owned and operated franchised business shall have any interaction with or authority for its business and make all employment related decisions related to its franchised business.

Full-time Description We are seeking a talented and experienced Banquet Sous Chef that will play a pivotal role in supporting the Banquet Chef by overseeing day-to-day administration and culinary operations in the Banquet kitchen. This multifaceted responsibility includes planning, budgeting, setting, and enforcing high standards, training, and ensuring exceptional guest relations-all aligned with the company's mission. The Sous Chef must exemplify outstanding leadership, effective communication (both verbal and written), accountability, and adept team-building skills across all departments. This full-time position requires flexible availability, including nights, weekends, and holidays. Job Responsibilities include but not limited to: Understand and execute the menu on the Banquet Event Order Assist in creating and implementing innovative dishes and plate presentations with the Banquet Chef Giving instructions to kitchen staff in fine points of cooking Monitor food production, quality and consistency, and staffing levels on daily basis Maintain operating and reporting systems for controlling food cost, labor cost, supplies, and other expenses Work with the Banquet Chef and Executive Chef on implementation of menus, plating, service specifications, quality, and sanitation. Establish professional demeanor and standards for the Culinary Team that reflects the Ethos of the company Delegate responsibility effectively to use the strengths of the entire culinary team Responsible for morale, motivation, training, development, and counseling of all staff Provide direction, coaching and leadership as well as frequent staff meetings to affect training, knowledge, and feedback. Responsible for a daily line up meeting. Make daily inspections of all physical kitchen space including the storage areas, walk-ins, dish stations, line, and prep areas for adherence of sanitation, cleanliness, safety, and physical appearance. Provide a friendly and professional atmosphere throughout the kitchen while ensuring that all staff rules and regulations are enforced. Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form Be proactive in professional business memberships to obtain fair positioning for the restaurant and business leads. Specify and purchase all food goods to be used within the kitchen, as assigned by the Banquet Chef Oversee maintenance of all kitchen equipment Cover line cooks shifts on slow or off days or as needed Operational maintenance of all health and safety requirements as per County Health Department regulations. Assure cleanliness, OSHA safety and health code sanitation requirements of all interior and exterior spaces Must have full knowledge of menus and recipes. Follow all recipe specifications and presentation guidelines accurately. Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes. Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss. Maintain daily product freshness on assigned stations. Ensure all products are prepared, held, and served at correct temperatures. Follow all work safety practices, i.e., knife handling, meat cutters, lifting practices, oven, and stove top safety. Compensation & Benefits: Pay: $26.00 per hour Vacation & Holiday pay 401(k) Matching Health benefits including medical, dental, and vision Life insurance and EAP Aflac Supplemental Team Member Discounts GROW WITH US Appellation is a culinary-focused hotel company that embraces authenticity and locality in everything we do. We believe in the power of regional character, community, and culture to create exceptional experiences for our guests. Appellation gathers the best from each of our destinations to nurture the growth of the next generation of hoteliers and culinarians. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality. Appellation Lodi - Wine & Roses Resort and Spa offers the perfect setting for romantic getaways, special occasions, business events, and more. As San Joaquin's leader in hospitality and culinary excellence, we provide a strong team atmosphere and career growth opportunities in various fields, including hotel industry, culinary arts, event planning, spa & wellness, administration, and management. Visit ********************************************************* to learn more about our resort. Requirements Candidates should have a minimum of 5 years of professional cooking experience, with at least 2 years as a Sous Chef. Skills and knowledge to include: the ability to train, lead, direct and develop a team, along with exceptional verbal and written communication skills; cost control; and knowledge of all kitchen related tasks; computer skills; kitchen department organizational skills and knowledge; guest contact and staff management Ability to maintain attention to detail in a high-volume setting A person in this position requires a thorough knowledge of food products and standard recipes for producing a consistent product to meet and exceed guests' needs in a timely manner. Additionally, they will be creative and knowledgeable of current culinary trends A well-developed knowledge of all cooking techniques Knowledge of all meat and fish butchery and portioning Ability and flexibility to perform all of job functions of the kitchen unsupervised Willingness to learn new skills Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges. Must have flexibility in performing different job roles within the kitchen. Must have excellent verbal and written skills. Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one-on-one and in small group situations to customers, clients, and other employees of the organization Must have the ability to communicate both verbally and in writing in the English language Must have the ability and knowledge to use basic computer applications Basic math skills to be able to understand recipes and meal tickets Work varying schedules to reflect the business needs including nights, weekends, and holidays Ability to perform the essential functions of the job with or without reasonable accommodation In order to perform the duties and requirement for this job, you must have the following physical abilities: Constant - standing and use of hands, arms, and legs, grasping, reaching at waist level, bending of neck Frequent - walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat Occasional - twisting of waist, power grasping, fine manipulation, pushing, pulling, and reaching above and below shoulder level, exposure to extremes in temperature, humidity, and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds. Salary Description $26.00 per hour

Sous Chef Department: Culinary Services Exempt Status: Hourly / Non-Exempt Rate: $20 - $25 Supervisor: Executive Chef 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. Salary Description $20 - $25

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job DescriptionJob Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and Powered by JazzHR pj O00HVICZ

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Job Details LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Attractions - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit *************** and follow us on Twitter and Instagram @TheLegendsWay. GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering, and premium locations Assists in maintaining high standards of sanitation and cleanliness Aids the Executive Chef in maintaining the highest possible rating from the Health Department Assists in the training, safety, sanitation, and accident prevention controls within the kitchen Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality Assists in the assurance of consistent food qualities in both presentation and preparation Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines. Help ensure that all recipes and methods are being followed Ensures the maintenance of kitchen equipment Reports and documents hazardous conditions or unsafe practices within the work environment Contributes to the creation of menu specifications for all food items, including all pricing information Works directly with the Executive Chef on food production and menu development Ensures high and consistent food qualities in both presentation and preparation Conduct meetings/pre-shifts to update staff on daily goals and objectives. Other duties as assigned by the Executive Chef QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills Customer service oriented with the ability to interact with all levels of management Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays Must be able to work in a team environment Proficiency in Microsoft Word and Excel High level of attention to detail and organization Strong leadership skills COMPENSATION Competitive salary range of $68,640 - $70,000 commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.