Chef jobs in Cathedral City, CA - 164 jobs

Job Description The role… At Le Vallauris an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: Minimum of 7+ years' experience working in a similar volume-based business Experience working in French restaurants or with French cuisine highly preferred Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training, leading and executive production and a-la-carte dining experiences High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fast paced movements are required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb is required. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Le Vallauris, part of Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Full- Time Employees have sick day's + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$140,000-$160,000 USD

As the Head Chef for Cotino, A Storyliving by Disney community, you will lead the culinary experience to deliver exceptional "World-Class" dining within a private club environment. Positioned within the Disney Experiences segment, you will oversee kitchen operations, ensuring high standards of food quality and presentation while managing inventory, scheduling, and compliance with health and safety regulations. Your role is crucial in maintaining Disney's reputation for excellence in dining experiences, contributing to the overall magic of Disney's offerings. You Will... In this role, you will be responsible for leading a team of culinary professionals, providing leadership, support, and development to ensure high performance and accountability. You will adapt to departmental priorities, manage performance, and guide your team to meet quality, volume, and timeliness objectives. This role matters because it directly influences the dining experience for guests, requiring skills such as strategic planning, collaboration, and creativity. * Lead a team of culinary professionals, providing leadership, support, and development of Cast Members, creating a positive environment that encourages ownership and accountability. * Oversee and work alongside food handlers on a daily basis, including shift coverage on banquets, hot and cold lines as well as prep and cleaning. * Comprehensive understanding of training protocols and lead training of line-level staff and stewards. * Create new and higher quality service and product standards. * Innovate food combinations, textures, and flavors to create new flavor experiences. * Educate Culinary Cast Members on seasonal products, culinary styles, and techniques. * Inspire and educate Cast Members and Guests on fads, trends, lifestyles, and special dietary needs with consideration of product, equipment, and cost. * Understand, support, and teach the "role in the show" cuisine concept. * Inspire, provide direction, and drive effectiveness of the Leadership Team. * Develop Direct Reports as individuals and as a team by providing a work environment within which they excel. * Hold Direct Reports accountable for job performance. * Ensure that products are properly ordered, received and stored. * Ensure proper maintenance and cleanliness of equipment and facilities. * Identify, mediate or negotiate effective resolution to conflict. * Ensure operational compliance Food & Beverage Standards, Loss Prevention Standards, State of California, and Food Safety Standards. You Have/Required Qualifications... * Skilled in strategic planning and culinary management. * Proficient in managing inventory and scheduling. * Strong leadership and mentoring abilities. * Innovative and creative mindset. * Excellent organizational and time management skills. * Strong collaboration and communication skills. * Degree in Culinary Arts, Food Sciences, or related field. * 8+ years of experience in culinary management, with 3+ years in a management role. * Demonstrated computer proficiency and comfort working in various operational systems including point of sale and inventory management. Preferred Qualifications... * Advanced degree in Culinary Arts or Food Sciences. * Ability to inspire creativity and innovation that adapts to our business. * Proven drive and understanding of the Disney Culture, opportunities, and strategies to achieve best-in-class results. * Knowledge of industry trends and practical business applications that contribute to greater results while utilizing fewer tools. * Demonstrated knowledge of wines and spirits/sommelier certification. * Experience in developing annual operating plans. * Strong focus on research and development that leverages trends, technology, and creative thinking. * Ability to speak and present to large groups of people, including Company Executives. Our Benefits... Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at *************************************** #DXMedia #LI-AH3 The hiring range for this position in Anaheim is $115,500 to $154,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Desert Champions is hiring an Executive Chef for NOBU - Indian Wells. The Executive Chef upholds all Nobu service standards. The individual in this position is the leader of all culinary functions including menus, food preparation, staffing, and finance. Responsible for maintaining the highest standards of food quality, safety, and consistency, with a focus on the overall success of the restaurant. This position requires exceptional communication skills and the ability to be discerning, execute good judgement and assure high-quality food to create exceptional guest experiences. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * Train, mentor and inspire the kitchen team through hands-on leadership, including sous chefs, cooks, and other culinary personnel * * Handle staffing issues such as hiring, scheduling, attendance, and discipline * * Conduct performance evaluations and offer appropriate coaching and guidance * * Oversee all aspects of food preparation and execution, ensuring quality, consistency, and efficiency * * Oversee prep work, cooking, and plating to ensure efficiency and quality * * Ensure staff compliance with all health, safety, and sanitation standards including surfaces, utensils, food prep and storage * * Maintain all required checklists, reports, and other documentation * * Collaborate with management team to develop menus, considering seasonal ingredients, customer preferences, and restaurant concepts * Develop specials and function menus, ensuring they align with Nobu's standards and guest preferences * Consistently ensure a strong focus on Nobu's specific culinary standards and techniques, for all food preparation, presentation, and taste across all dishes * Oversee kitchen operations, including inventory, ordering and food and labor costs to meet financial targets ensuring profitability while maintaining quality * Foster a positive, respectful, and professional culture with all employees, customers, and suppliers through effective and professional communication * Track and prepare guest order tickets while adhering to established ticket time production standards* * Attend all mandatory meetings and trainings; maintain certifications, be aware of scheduled, special events * * Provide relief as needed to adhere to meal and rest breaks in accordance with state laws * * Follow all company and state harassment and workplace violence prevention and policies * * Adhere and administer appropriate responses to emergencies for fire and life safety * * Handle time and Payroll approvals and other managerial functions as needed * * Other duties as assigned * Essential Job Function The job duties and responsibilities listed above are a general outline of the typical functions of the job, not an exhaustive list of all possible tasks and duties as assigned by management QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE * At least 5+ years executive chef experience in a fine dining, high volume environment * At least 3+ years in a management position * A culinary arts degree preferred KNOWLEDGE, SKILLS, and OTHER ABILITIES * Ability to work in high-pressure environments * Strong knowledge of Japanese/Peruvian cuisine including sushi, and sashimi * Knowledge of weights, measures, and recipe yields * Extensive knowledge and understanding of food preparation, cooking techniques, and equipment * Knowledge of general sanitary and safety practices * Proven ability to lead and manage a large kitchen team effectively * High attention to detail in terms of food quality, presentation, and consistency * Advanced knife skills * Proficient knowledge of food/plate costs REQUIRED LICENSES/CERTIFICATIONS * California Workplace Harassment certification * Riverside County Handlers certification * California Workplace Violence Prevention training LANGUAGE ABILITY * Ability to read and interpret documents such as manuals, instruction brochures, and email correspondence * Ability to speak effectively with guests, customers, vendors, VIPs, and employees of the organization MATH ABILITY * Advanced math ability, Strong abilities of addition, subtraction, multiplication, and division * Calculation of amounts, sizes, or other measurements * General understanding of accounting formulas * Ability to organize numerical data and maintain attention to detail REASONING ABILITY * Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form * Ability to deal with problems involving several concrete variables in standardized situations COMPUTER KNOWLEDGE * Intermediate level of proficiency with Microsoft 365, including Outlook, Word, and Excel * Experience working with Micros Symphony and Open Table a plus * Intermediate computer literacy, including laptop, iPad, time clock, etc. 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. * Ability to walk long distances and stand during entire shift * Regularly required to stand, walk, stoop, kneel, crouch, talk and hear * Frequently required to use reach with hands and arms * Ability to work in confined space * Must have exceptional vision with or without corrective lenses * May occasionally lift up to 80 pounds WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires flexible working hours, and will include nights, weekends, and major holidays, as required. May be required to work extended work hours during events or special projects * Employee is regularly exposed to indoor and outdoor weather conditions * Frequently exposed to cold, hot, wet, or humid conditions * Noise level in the work environment is usually loud EOE

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

At Westin Hotels & Resorts, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Job Summary The Exec Sous Chef will oversee the culinary operation for the hotel food and beverage outlets and banquet operations as well as the Stewarding Department. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality. Key Responsibilities: Oversight of all culinary managers and associates Direct workflow of the culinary team Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Assigning daily tasks for the culinary team Assisting with menu development Aid with the scheduling and management of both the culinary and stewarding teams Qualifications Qualifications and Physical Requirements: Minimum of three years of culinary management experience While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects. Lift boxes (up to 50 lbs) Talk and listen. Vision abilities required by the job include close vision to a computer screen.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team. As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations. Maintain the highest standards of food quality, presentation, and sanitation. Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork. Oversee food perparations, inventory control, and cost management. Ensure compliance with health, safety, and cleanliness standards. Contribute to special evens, wine-paired dinners, and seasonal menu offerints. Qualifications: Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining. Proven leadership and team management skills. Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings. Culinary degree or equivalent professional training preferred. Passion for delivering exceptional guest experiences in a fast-paced environment.

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Description: The Chef de Cuisine is responsible for the day-to-day culinary leadership and execution of Talia Kitchen, a seasonal, farm-to-table, Contemporary American restaurant. This role partners closely with the Executive Chef to bring the culinary vision to life while owning kitchen operations, menu execution, team leadership, food quality, and financial performance. The Chef de Cuisine sets the tone for excellence, creativity, and consistency while fostering a culture rooted in collaboration, mentorship, and respect. Responsible for both executing and actively participating in community events held off property Requirements: Core Responsibilities Culinary Leadership & Execution Lead all kitchen operations to ensure exceptional food quality, consistency, and presentation. Responsible for both executing and actively participating in community driven projects held off property. Execute seasonal menus highlighting local and sustainable ingredients. Ensure adherence to food safety, sanitation, and health regulations. Oversee opening and closing procedures for all kitchen stations. Expedite service during peak periods. Menu Development & Innovation Collaborate on menu development and seasonal updates with Executive Chef Test, refine, and document recipes. Incorporate guest feedback and seasonal availability. Team Leadership & Development Recruit, train, coach, and mentor kitchen associates. Foster a positive, inclusive, and accountable culture. Manage scheduling and labor alignment. Financial & Operational Management Manage food and labor costs. Oversee inventory and participate in monthly counts. Monitor portion control, waste, and vendor relationships. Knowledge, Skills, and Competencies Senior kitchen leadership experience. Farm-to-table and Contemporary American expertise. Strong leadership and communication skills. Financial and operational acumen. Physical Requirements Stand and walk for extended periods. Lift up to 40 pounds. Work in hot and cold kitchen environments. This job description is not an exhaustive list of all responsibilities and may change based on business needs.

Job Description Immediate opening for an experienced Chef de Cuisine for our highly reputable and very busy Italian restaurant. At least 10 years of Italian Cuisine experience is required! Those with less than 10 years of Italian Cuisine experience, need not apply! We encourage you to email your resume so we can get you scheduled for a face to face interview immediately. Please be sure to bring your resume when attending your interview. Requirements/ResponsibilitiesSpecial Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a Resort that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you! What you will have an opportunity to do: Job Description SummaryWe are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! What are we looking for? The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Thorough knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and health codes. • Extensive skill in usage of slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. EDUCATION Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred. Culinary or Apprenticeship program preferred. EXPERIENCE 3 years of culinary experience in a similar size operation with supervisory experience is preferred. LICENSES OR CERTIFICATES Ability to obtain any government required license or certificate. GROOMING All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. • Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. • Ability to perform duties in confined spaces. • Ability to perform duties within extreme temperature ranges. Compensation: $26.00 - $26.00 Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Supervise the overall food operation in assigned kitchen, including supervising and directing team members in their daily job functions and in their appropriate assigned areas. Responsible for the preparation of all foods during an assigned shift, ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results. Primary Duties, Responsibilities, and Tasks: All team members are obligated to support and uphold the Valley View Casino's Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service. Monitor staff for outstanding customer interaction and personalized service. Under the direction of the Executive Chef and/or Room Chef, ensure that the kitchen operations of the assigned location are consistent with the strategic plans and vision of the department. Maximizes cost effectiveness within the assigned kitchen area by ensuring compliance with established budget, labor and revenue benchmarks. Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts. Ensure guest complaints and problems are resolved and requests for special services are carried out. Responsible for preparing, seasoning, finishing, and garnishing all visible food used on the line, and preparation is in accordance with established recipes. Performs as a Team Member with, Line Cooks, Dishwashers, Supervisors, Servers, Utility, and pertinent company Team Members in producing a smoothly and efficiently run operation on a scheduled shift. Answers questions of guests regarding food selections. Follows all recipes and quality control procedures. Monitor the work productivity of kitchen staff and address and document any areas below departmental standards. Provide regular feedback to direct reports on specific job responsibilities and guest service. Ensure that all needed supplies and equipment are readily available. Distributes workload fairly and evenly to those assigned to the station. Conducts daily huddles and schedules meetings with all direct reports as necessary. Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control. Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations. Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws. Other duties as assigned by Executive Chef and/or Room Chef. Responsible for conducting all responsibilities in a professional and ethical manner. Responsible for maintaining a consistent, regular attendance record. Supervisory Responsibilities: Supervises any Team Member(s) under span of control. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a non biased outcome. Required Qualifications: High school diploma or GED equivalent. Two years of experience in a culinary management position. Two years of technical school training or equivalent training. Ability to type 35 words per minute or more. Strong proficiency in Microsoft Office software programs. Ability to communicate effectively in a positive manner using English in both written and oral form. Ability to work a flexible schedule including all shifts, weekends and holidays. Ability to stand on a hard surface for long periods of time. Leadership skills including having the confidence and ability to articulate clear and precise direction. Ability to build and further create a positive work environment with open communication and consistency. Ability to maintain and advance camaraderie throughout the outlet. Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to work with mathematical concepts such as addition subtraction and multiplication tables.Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.Strong interpersonal skills and the ability to communicate effectively with a wide audience.Strong organizational skills.Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.Must successfully pass a drug screening test.Must be able to successfully pass applicable auditions or skill testing.Will be required to carry a company provided cell-phone at all times to receive and respond to work related calls. Preferred Qualifications: Culinary degree. Bi-lingual in a second language. Previous experience working in a gaming environment. Demonstrated experience in the art of coaching for success. Physical Requirements of the Position:The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. Clear vision (close, distant, color, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment and other essential job functions. While performing the duties of this job, the Team Member is regularly required to talk and hear. The Team Member is regularly required to sit and use hands to finger, manipulate, handle, or feel. The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The Team Member must frequently lift and/or move up to 25 pounds and occasionally required to lift and/or move up to 50 pounds. Working Conditions: The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts. While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles. The Team Member is usually subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes. The Team Member is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. Other Information: Native American hiring preference applies. This does not list all the duties of the job. You may be instructed by management to perform other tasks or functions. You will be evaluated in part based upon your performance of the tasks listed in this and your ability to commit to the Standards of Excellence. Management has the right to revise this at any time. The job description is not a contract for employment.

The role… At Le Vallauris an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: Minimum of 7+ years' experience working in a similar volume-based business Experience working in French restaurants or with French cuisine highly preferred Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training, leading and executive production and a-la-carte dining experiences High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fast paced movements are required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb is required. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Le Vallauris, part of Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Full- Time Employees have sick day's + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Desert Champions is hiring a Seasonal Sous Chef for NOBU - Indian Wells, a world-renowned Japanese Restaurant. We are seeking exceptional and creative individuals who are motivated to create memorable experiences through incredible food and hospitality. Position requires professionalism as well as the proper tools to perform the job. All applicants for this position be available to work during the 2026 BNP Paribas Open Season * Approximate start date will be between October and February * Must be available at least 3 shifts, per week, through February * Must adhere to an agreed upon, open availability from February 23, 2026, through March 15, 2026 * Position may be extended through May 2026 ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * In the NOBU style welcome every guest in a kind and courteous manner and ensure a smooth and memorable dining experience * * Follow established policies and procedures, including safety and sanitation, to ensure safe, high-quality food is provided * * Ensure all food is prepared on clean surfaces and with clean utensils in accordance with company and health department regulations * * Control all food storage procedures to ensure all perishable items are kept in prime condition and necessary 'First-in, First-out' rotation methods are used in all areas and sections of the kitchen * * Support Head Chef and/or Chef De Cuisine (CDC) in supervising kitchen staff to ensure that all food is prepared according to all relevant SOP * * Assist Head Chef and/or CDC with menu planning and recipe development * * Assists the Head Chef and/or CDC with back-of-house schedules, and oversee monitoring of attendance and timekeeping to ensure accurate hours worked within the set budgets * * Be a supportive leader who assists the culinary team in the day-to-day cooking and preparing meals while maintaining a positive work environment * * Overseeing cooking techniques, checking food quality, monitoring inventory, ordering supplies, training new staff, and helping to maintain a safe and sanitary work environment * * Ensures that correct methods are used for food preparation allowing for maximum quality, consistency, and yield, keeping waste to a minimum * * Monitor operating methods and exercising necessary control to ensure security of stock and company property * * Ensures that each section is manned efficiently and that all back-of-house staff members are working to the best of their ability * * Achieve the best gross profit levels in relation to budgets and turnover * * Ensure the kitchen is organized and run to the highest possible levels of safety and hygiene * * Make sure the team is wearing the correct uniform and hats or hairnets are provided and used when necessary * * Carry out monthly training sessions with all your team in line with your departmental SOP manuals, maintaining all training records, which must be signed and kept up to date * * Ensure Health & Safety Training is completed and recorded in line with company standards * * Maintain high standard of personal hygiene and appearance * * Be friendly and courteous to staff, management, guests & vendors always * * Essential Job Function The job duties and responsibilities listed are a general outline of the typical functions of the job, not an exhaustive list of all possible tasks and duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE * 2-3 years minimum experience in a fine dining and/or Japanese restaurant (preferred) * Knowledge of Japanese cuisine, spirits, sake, cooking techniques, and culture KNOWLEDGE, SKILLS, AND OTHER ABILITIES * Positive, energetic, punctual, and reliable * Calm under pressure: must have the ability to solve problems, trouble shoot, effectively prioritize work and assignments * Meet deadlines and ability to work a flexible schedule to accommodate the business needs of the restaurant * Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form REQUIRED LICENSES/CERTIFICATIONS * California Workplace Harassment certification * California Workplace Violence Prevention certification * Riverside County Food Safety certificate LAUNGAUGE ABILITY * Ability to speak effectively with guests, vendors, and co-workers * Ability to speak, read, and understand English REASONING ABILITY * Fair and firm management abilities with the aptitude to use good judgment in the absence of a Head Chef and/or CDC * An understanding and interest in food creation and preparation, not excluding techniques such as frying, grilling, sautéing and customary prep procedures * Strong knowledge of food and beverage * Possesses a hands-on approach to all operational aspects * Display of excellent communication, time management, and computer skills * A positive attitude, exhibiting strong initiative and self-motivation * Strong training and coaching skills, with the ability to command attention COMPUTER SKILLS * Intermediate to Advanced level of proficiency with Microsoft 365, including Outlook, Word, and Excel * Intermediate computer literacy, including laptop, iPad, time clock, etc. 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. * Ability to walk long distances and stand during entire shift * Regularly required to stand, walk, stoop, kneel, crouch, talk and hear * Frequently required to use reach with hands and arms * Ability to work in confined space * Must have exceptional vision with or without corrective lenses * May occasionally lift up to 50 pounds WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires flexible working hours, typically Wednesday - Sunday and will include nights, weekends, and major holidays * May be required to work extended work hours during events or special projects * Employee is regularly exposed to indoor and outdoor weather conditions * Frequently exposed to cold, hot, wet, or humid conditions * Noise level in the work environment is usually loud EOE

At Westin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Job Summary The Chef De Cuisine will oversee the culinary operation for the hotel food and beverage outlets. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality. Key Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Assigning daily tasks for the culinary team Assisting with menu development Qualifications Qualifications and Physical Requirements: Minimum of three years of culinary experience While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects. Lift boxes (up to 50 lbs) Talk and listen. Vision abilities required by the jo include close vision to a computer screen In accordance with the federal Fair Credit Reporting Act (FCRA) and applicable state laws, we may obtain a consumer report (background check) on you in connection with your employment application. This report may include information about your criminal history, employment history, educational background, credit history (if applicable to the position), and other relevant details. Before any such report is obtained, you will receive a separate written disclosure and authorization form, which you must sign for us to proceed. You will also be provided with a copy of the report and a summary of your rights under the FCRA before any adverse employment decision is made based on that information. We are committed to complying fully with all federal, state, and local laws governing background checks and the use of consumer reports.

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team. As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations. Maintain the highest standards of food quality, presentation, and sanitation. Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork. Oversee food perparations, inventory control, and cost management. Ensure compliance with health, safety, and cleanliness standards. Contribute to special evens, wine-paired dinners, and seasonal menu offerints. Qualifications: Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining. Proven leadership and team management skills. Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings. Culinary degree or equivalent professional training preferred. Passion for delivering exceptional guest experiences in a fast-paced environment. Compensation: $72,000.00 - $75,000.00 per year Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. Purpose Enriching lives by crafting exceptional environments and experiences. Niche We design, build and care for unique settings where communities thrive and memorable experiences come to life. We are an Equal Employment Opportunity employer.

Description Immediate opening for an experienced Chef de Cuisine for our highly reputable and very busy Italian restaurant. At least 10 years of Italian Cuisine experience is required! Those with less than 10 years of Italian Cuisine experience, need not apply! We encourage you to email your resume so we can get you scheduled for a face to face interview immediately. Please be sure to bring your resume when attending your interview. More Requirements/Responsibilities Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Supervise the overall food operation in assigned kitchen, including supervising and directing team members in their daily job functions and in their appropriate assigned areas. Responsible for the preparation of all foods during an assigned shift, ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results. Primary Duties, Responsibilities, and Tasks: All team members are obligated to support and uphold the Valley View Casino's Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service. Monitor staff for outstanding customer interaction and personalized service. Under the direction of the Executive Chef and/or Room Chef, ensure that the kitchen operations of the assigned location are consistent with the strategic plans and vision of the department. Maximizes cost effectiveness within the assigned kitchen area by ensuring compliance with established budget, labor and revenue benchmarks. Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts. Ensure guest complaints and problems are resolved and requests for special services are carried out. Responsible for preparing, seasoning, finishing, and garnishing all visible food used on the line, and preparation is in accordance with established recipes. Performs as a Team Member with, Line Cooks, Dishwashers, Supervisors, Servers, Utility, and pertinent company Team Members in producing a smoothly and efficiently run operation on a scheduled shift. Answers questions of guests regarding food selections. Follows all recipes and quality control procedures. Monitor the work productivity of kitchen staff and address and document any areas below departmental standards. Provide regular feedback to direct reports on specific job responsibilities and guest service. Ensure that all needed supplies and equipment are readily available. Distributes workload fairly and evenly to those assigned to the station. Conducts daily huddles and schedules meetings with all direct reports as necessary. Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control. Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations. Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws. Other duties as assigned by Executive Chef and/or Room Chef. Responsible for conducting all responsibilities in a professional and ethical manner. Responsible for maintaining a consistent, regular attendance record. Supervisory Responsibilities: Supervises any Team Member(s) under span of control. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a non biased outcome. Required Qualifications: High school diploma or GED equivalent. Two years of experience in a culinary management position. Two years of technical school training or equivalent training. Ability to type 35 words per minute or more. Strong proficiency in Microsoft Office software programs. Ability to communicate effectively in a positive manner using English in both written and oral form. Ability to work a flexible schedule including all shifts, weekends and holidays. Ability to stand on a hard surface for long periods of time. Leadership skills including having the confidence and ability to articulate clear and precise direction. Ability to build and further create a positive work environment with open communication and consistency. Ability to maintain and advance camaraderie throughout the outlet. Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to work with mathematical concepts such as addition subtraction and multiplication tables.Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.Strong interpersonal skills and the ability to communicate effectively with a wide audience.Strong organizational skills.Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.Must successfully pass a drug screening test.Must be able to successfully pass applicable auditions or skill testing.Will be required to carry a company provided cell-phone at all times to receive and respond to work related calls. Preferred Qualifications: Culinary degree. Bi-lingual in a second language. Previous experience working in a gaming environment. Demonstrated experience in the art of coaching for success. Physical Requirements of the Position: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. Clear vision (close, distant, color, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment and other essential job functions. While performing the duties of this job, the Team Member is regularly required to talk and hear. The Team Member is regularly required to sit and use hands to finger, manipulate, handle, or feel. The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The Team Member must frequently lift and/or move up to 25 pounds and occasionally required to lift and/or move up to 50 pounds. Working Conditions: The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts. While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles. The Team Member is usually subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes. The Team Member is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. Other Information: Native American hiring preference applies. This does not list all the duties of the job. You may be instructed by management to perform other tasks or functions. You will be evaluated in part based upon your performance of the tasks listed in this and your ability to commit to the Standards of Excellence. Management has the right to revise this at any time. The job description is not a contract for employment.