Chef jobs in Chico, CA

Job Description As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. Evaluate staffing needs along with coaching staff and hiring and discipline of staff Monitors cleanliness and safety compliance of the kitchen Mentors, trains and motivates Team Members Maintains a positive and professional approach with Team Members Ensures all cooks follow proper plate presentation and garnish set for all dishes Responsible for Team Member scheduling, payroll, and labor management Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. Manages and enforces all applicable food service, health and safety regulations and procedures Attends all scheduled leadership meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Executive Chef Responsible for management of inventory levels and venue needs Creates menus, specials, and assists Executive Chef with new recipe development Assists with cost management, waste, and re-appropriation of leftovers Assists Executive Chef in organizing budgets and finances for the kitchen Other duties as assigned. 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. Strong working knowledge of the fundamentals of cooking Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. Ability to work across the line in all stations, as needed Strong working knowledge of food costs and inventory management Strong working knowledge of food and market trends Comfort in training, mentoring, and motivating fellow team members. Willingness to work varied shifts, including weekends and holidays Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. Physical Demands: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Sous Chef to join our team. Responsibilities: Provide supervision to dietary/kitchen team and supporting the Executive Chef Assist in controlling food costs Assist in maintaining controls and security of all food items and supplies in storage Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items Record and maintain Food Safety Equipment Records and Food Safety Temperature Records Perform and assist in the rotation (FIFO - First In First Out) inventory and security of such food and supplies in the correct storage area. Qualifications: Two (2) years' Sous Chef experience Supervisory experience preferred Must maintain current Food Services Sanitation certificate Associates Degree in Culinary Arts preferred Competent in organizational, time management skills Must demonstrate good judgment, problem solving and decision-making skills Ability to work weekends, evening and flexible hours If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V

Nature and Scope The Lead Cook (LC) prepares, seasons and cooks meals for patients, visitors and employees using a production sheet per Patient Diet Order, Employee Food Order forms and departmental luncheon orders. The LC duties also include, but are not limited to, the following: Preparation and execution of maintaining a clean, safe and sanitary kitchen per state and federal guidelines; general cleaning both per posted schedule and as needed; and performing general department duties as requested and needed. In addition to these regular duties the LC will be responsible for overseeing the Nutrition Services Department in the absence of the Nutrition Services Manager (NSM). The LC will also be responsible for learning all the required department clerical responsibilities as back-up for NSM. Location We are located at 1065 Bucks Lake Road, Quincy, CA 95971. Compensation Compensation Philosophy: * We have 6 pay increments on our pay scales to compensate staff for 6 years of relevant experience. Compensation range: * $20.82- $26.58 Job Status / Shift Information Full-time, benefited Qualifications Education: * The LC must have a current Food Manager certification from ServSafe National Restaurant Association or the American National Standards Institute (ANSI) -Conference for Food Protection (CFP) or obtained within six (6) months of hire date, and renew upon expiration. * Current California Driver's License Knowledge, Skills, and Abilities: * Ability to speak, read, write and follow verbal and written directions in English. * Must be able to work well with people and be willing to learn. * Knowledge of kitchen equipment. * Must demonstrate a willingness to learn therapeutic diet guidelines, and general quantity and quality food preparation. Benefits / Perks Options offered to benefit eligible employees: * Excellent Medical, Pharmacy, Dental, and Vision Plans * Paid days for continuing education, bereavement, and jury duty * Retirement Plans with 3% company contribution * Voluntary Life Insurance and Long Term Disability * Considerable Paid Time Off * And more! PDH Benefits to review more details on current options available Perks all employees can enjoy: * Inclusive and connected work environment * Competitive Compensation * Discounted memberships with Flight/American Medical Care Network * Shift differentials paid for certain work shifts, including Holiday pay Child Care: * PDH is thrilled to provide our Child Care Center services to all families in our area. Our program is operational from 7:45am to 5:15pm, Monday through Friday, and is approved for children aged 0 to 5 years. After submitting your application, our Child Care Director will get in touch with you about your acceptance into the program. Once approved, we will start the enrollment process. PDH employees take priority on our waiting list. For any additional questions please contact our Child Care Center Director at ************ or ***************** Contact Information Recruiter Name/Email: Nicholas Clawson Department Phone: ************

Nature and Scope The Lead Cook (LC) prepares, seasons and cooks meals for patients, visitors and employees using a production sheet per Patient Diet Order, Employee Food Order forms and departmental luncheon orders. The LC duties also include, but are not limited to, the following: Preparation and execution of maintaining a clean, safe and sanitary kitchen per state and federal guidelines; general cleaning both per posted schedule and as needed; and performing general department duties as requested and needed. In addition to these regular duties the LC will be responsible for overseeing the Nutrition Services Department in the absence of the Nutrition Services Manager (NSM). The LC will also be responsible for learning all the required department clerical responsibilities as back-up for NSM. Location We are located at 1065 Bucks Lake Road, Quincy, CA 95971. Compensation Compensation Philosophy: We have 6 pay increments on our pay scales to compensate staff for 6 years of relevant experience. Compensation range: $20.82- $26.58 Job Status / Shift Information Full-time, benefited Qualifications Education: The LC must have a current Food Manager certification from ServSafe National Restaurant Association or the American National Standards Institute (ANSI) -Conference for Food Protection (CFP) or obtained within six (6) months of hire date, and renew upon expiration. Current California Driver's License Knowledge, Skills, and Abilities: Ability to speak, read, write and follow verbal and written directions in English. Must be able to work well with people and be willing to learn. Knowledge of kitchen equipment. Must demonstrate a willingness to learn therapeutic diet guidelines, and general quantity and quality food preparation. Benefits / Perks Options offered to benefit eligible employees: Excellent Medical, Pharmacy, Dental, and Vision Plans Paid days for continuing education, bereavement, and jury duty Retirement Plans with 3% company contribution Voluntary Life Insurance and Long Term Disability Considerable Paid Time Off And more! PDH Benefits to review more details on current options available Perks all employees can enjoy: Inclusive and connected work environment Competitive Compensation Discounted memberships with Flight/American Medical Care Network Shift differentials paid for certain work shifts, including Holiday pay Child Care: PDH is thrilled to provide our Child Care Center services to all families in our area. Our program is operational from 7:45am to 5:15pm, Monday through Friday, and is approved for children aged 0 to 5 years. After submitting your application, our Child Care Director will get in touch with you about your acceptance into the program. Once approved, we will start the enrollment process. PDH employees take priority on our waiting list. For any additional questions please contact our Child Care Center Director at ************ or ***************** Contact Information Recruiter Name/Email: Nicholas Clawson Department Phone: ************

Spend Your Summer Making an Impact Oakland Feather River Camp isn't only a summer job - we are a community that cares, collaborates, and welcomes everyone to access the magic of nature. Summer at OFRC is fast-paced, joyful, challenging, and incredibly rewarding. If you want work that's meaningful, outdoors, and full of real connection, you're in the right place! What You'll Get at OFRC This is a real job with real responsibility - and real support. Free housing, meals, laundry, utilities and camp store discounts. Highly competitive, transparent pay. Five-day work week with true time off - a rarity in the summer camp world. Professional leadership training. A team culture built on respect, communication, and accountability. A diverse, inclusive community where different identities, backgrounds, and experiences are valued. A chance to create unforgettable experiences in nature for families. We work hard here. We take care of each other. And we make space for joy, rest, and real connection. Lead Cook - Summer 2026 Oakland Feather River Camp | Quincy, CA $21.40-$23.90 per hour | Seasonal | On-site | Free housing and meals About the Role The Lead Cook is a hands-on role that helps keep daily kitchen work moving. You cook meals, prep ingredients, and support the team during busy shifts. You help newer staff learn the routine, check that tasks get done, and step in wherever things are backing up. You support the Food Service Manager and help make sure each day runs smoothly and safely. This role gives you steady work, kitchen leadership experience, and a chance to be part of a team that supports each other. Full : Lead Cook - 2026 Job Description What You Will Do Plan and cook meals following menu guides. Prepare ingredients, cook food, and serve meals. Keep cooking and food-prep areas clean and follow safety rules. Manage meal service flow and help the kitchen team stay organized. Restock kitchen supplies and manage inventory. Help train and support kitchen helpers and dishwashers. Handle clean-up after meals including dishes, pots, pans, and surfaces. Support kitchen needs and other camp tasks when needed. Your work ensures every meal is served safely, on time, and with care. Who We Are Looking For Someone who shows up on time and works hard. Comfortable leading a team and helping the team stay organized. Able to lift, stand, and move throughout a workday. 18 or older. Has cooking experience. Communicates clearly and keeps a calm attitude under pressure. Helps teammates when tasks get busy or heavy. We treat staff like adults. We expect people to show up fully, work hard, communicate clearly, and support one another. The Right Fit If you like steady kitchen work, want to help others learn the job, and want a role where your effort keeps camp running well, this could be the right fit for you! Our Culture & Hiring Philosophy At OFRC, we work hard, support each other, and build a community where everyone belongs. We value people who show up with heart, effort, curiosity, and a willingness to learn - no matter their background or experience level. We welcome candidates from traditional and nontraditional paths, and we believe diversity makes our team stronger. You don't need to meet every single qualification to be a strong candidate here; if this role feels right for you, we encourage you to apply and tell us what you'd bring to our community.

$16.50 per hour - $22 per hour Our Winning Family Starts With You! Check out these great benefits! * Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) * Free Employee Meal! (limited menu) * Weekly pay * Anniversary pay * Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * Medical/dental insurance * Ongoing training to build critical skills for current and future roles * Discounts on cellphones, travel, electronics & much more! * 401(k) savings plan (Company match after 1 year of service) * Management career advancement opportunities (50%+ of our managers are promoted from hourly positions!) And much more! Because at Olive Garden, We're All Family Here! One key to our success is the high standards we set for ourselves and each other. That includes placing the health and safety of our team members and guests as a top priority. We are committed to the highest safety and sanitation practices, including ensuring team member wellness and maintaining clean restaurants. In Italy and at Olive Garden, it is all about the food. As a line cook, you must have a strong passion for delivering and flawlessly executing recipes and plate presentation to delight our guests. Our line cooks also have a firm commitment to the highest safety and sanitation standards. We'd love to welcome you home as the newest member of the Family! #MyOliveGardenFam

Primary Responsibilities: Completes all assigned prep work and sets up cook's station. Maintains product presentations, product quality, food safety, and cook time standards. Prepares all menu items according to Recipes, Plate presentations and specifications. Specific Functions and Duties: 1. Follows written instructions to prepare menu and prep items. 2. Completes all assigned prep work in a timely manner. 3. Set up work station according to station diagram. 4. Practices sanitary and safe food handling at all times. 5. Cleans and sanitizes the work area before, during, and after shift. 6. Completes assigned daily and weekly cleaning projects. Qualification Standards: 1. Able to place plates, utensils, pans and cases on high and low shelves. 2. Reading, writing, and verbal communication skills required. 3. Capable of using knives, slicing equipment and other food preparation equipment. 4. Good personal hygiene required. 5. Must possess and/or obtain a valid Food Handlers Card prior to employment. 6. Must be at least18 years of age. Physical Requirements: 1. Must be able to stand and exert a well-paced mobility for periods up to four hours in length. 2. Must be able to speak clearly and listen attentively to managers, expediters, and other staff members. 3. Transports and carries objects up to 50 pounds on a regular basis. 4. Able to respond in emergency situations to avoid imminent dangers to self and others. Wages: 1. Hourly pay rate is dependent on experience 2. Merit increases based upon performance 3. Semi-annual performance evaluations Supplemental pay Tips Benefits Employee discount

Primary Responsibilities: Completes all assigned prep work and sets up cook's station. Maintains product presentations, product quality, food safety, and cook time standards. Prepares all menu items according to Recipes, Plate presentations and specifications. Specific Functions and Duties: 1. Follows written instructions to prepare menu and prep items. 2. Completes all assigned prep work in a timely manner. 3. Set up work station according to station diagram. 4. Practices sanitary and safe food handling at all times. 5. Cleans and sanitizes the work area before, during, and after shift. 6. Completes assigned daily and weekly cleaning projects. Qualification Standards: 1. Able to place plates, utensils, pans and cases on high and low shelves. 2. Reading, writing, and verbal communication skills required. 3. Capable of using knives, slicing equipment and other food preparation equipment. 4. Good personal hygiene required. 5. Must possess and/or obtain a valid Food Handlers Card prior to employment. 6. Must be at least18 years of age. Physical Requirements: 1. Must be able to stand and exert a well-paced mobility for periods up to four hours in length. 2. Must be able to speak clearly and listen attentively to managers, expediters, and other staff members. 3. Transports and carries objects up to 50 pounds on a regular basis. 4. Able to respond in emergency situations to avoid imminent dangers to self and others. Wages: 1. Hourly pay rate is dependent on experience 2. Merit increases based upon performance 3. Semi-annual performance evaluations Supplemental pay Tips Benefits Flexible schedule Paid time off Referral program Employee discount

Job DescriptionBenefits: 401(k) matching Bonus based on performance Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off At The Happy Viking Sports Pub & Eatery, we create a food experience that changes the community. How? We help our cooks brings dishes to life by creating food that makes eating more fun and more meaningful. We give our cooks the power to truly engage their customer with their taste buds. We do it with energy, passion and curiosity, and we're back by our strong tradition and culture for good food. We're looking for exceptional talent to join us. If this is YOU, email us at *****************************.

Line Cook Range: $16.50-$18.77 Red Robin isn't your typical burger restaurant. We're a team filled with unbridled energy, magnetic personalities, and a passion for having fun! Line Cook: You will be preparing food the Red Robin way, which includes cutting, sautéing, broiling, frying, and cooking various meals including meats, fish, poultry, vegetables, soups, salads, and other ingredients. You will be keeping Guests worry-free by adhering to safe food handling and cleanliness rules. In addition to base pay you will also receive a free meal each shift. Must be 17 or older. The role is also eligible to enjoy: Flexible work schedules 50% discount on Red Robin food and 25% for your family Referral bonuses for bringing new members to our team Additional compensation and benefits that are listed below Excellent opportunities to grow with us! Red Robin is an equal opportunity employer. We love hearing from great people who share our passion for unbridled hospitality. Legal Disclosures Pay Range (Base Pay): Pay range disclosed above. Other Types of Compensation: Referral Bonus, Employee Stock Purchase Program (after 1+ years of service, must have 20+ hours/week). Health Insurance: Health, vision, dental, accident, critical illness and hospital indemnity coverage (must be 18+). Retirement Benefits: 401k retirement plan (with company match to 4% of pay) (must be 21+, after 1+ years of service, and 1,000+ hours/year). Paid Time Off: 0.0192 hours for each 1 hour worked (after 1+ years of service, 35+ Hours/week). Application Window: Red Robin accepts applications on an ongoing basis. Red Robin is known for its laid-back atmosphere and uniquely quirky vibe. We love inspiring our guests with burgers beyond yumagination, and we're driven by serving up connection, fun and generosity that's as bottomless as our world-famous steak fries! We value a sense of belonging and welcome both similarities and differences, because Red Robin is for everyone. We are high-volume, full-service restaurant concept that has great growth opportunities. Many of our Managers were hourly Team Members at one time. Our mission is clear: Make it fresh. Make it fun. Make it memorable. And above all, make 'em smile. Become a part of our team today and grow your career with Red Robin Gourmet Burgers and Brews!

Wedgewood Weddings is looking for a Prep/Line Cook to join our culinary team. In this role, you'll support daily food preparation for our Pubs & Grills and assist with culinary execution during wedding receptions and special events. We're open seven days a week and offer both daytime and evening shifts. As a Prep/Line Cook, you'll work closely with our chefs and servers to prepare menu items as ordered, maintain clean and organized work areas, track inventory, and uphold our culinary standards. This role requires strong attention to detail, reliability, and a genuine pride in creating great experiences for our guests. We're looking for someone who is flexible, self-driven, and excited to be part of a fast-paced, team-focused environment. If you bring a strong work ethic and love making great food, you'll be right at home here. What You'll Do • Prepare and cook menu items to order • Assist chefs with food prep for daily service and events • Maintain cleanliness and organization in the kitchen • Monitor inventory and communicate needs • Uphold food safety and sanitation standards • Support smooth service by working closely with servers and fellow staff What We're Looking For • Dependable, flexible, and self-motivated team players • Strong attention to detail and pride in your craft • Ability to work in a fast-paced kitchen environment • Availability for daytime and/or evening shifts, including weekends • Prior kitchen experience preferred, but we're open to training the right person Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: Flexible part-time hours that are perfect for students and those looking to earn extra cash on nights and weekends. An opportunity to be part of something special and contribute to our couples' amazing celebrations. Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. Wedgewood Weddings provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Title: Line Cook Reports To: Operations Manager The Line Cook plays a key role in the daily operations of our café, preparing high-quality menu items quickly and consistently. This position requires attention to detail, a passion for food, strong teamwork skills, and the ability to thrive in a fast-paced environment. Key Responsibilities Food Preparation & Cooking Prepare and cook menu items according to café recipes, portion guidelines, and presentation standards. Maintain speed and accuracy during peak service hours. Ensure all food leaving the kitchen meets quality and freshness standards. Workstation Management Set up and stock stations with necessary supplies at the beginning of each shift. Keep prep areas, equipment, and utensils clean and organized. Follow proper storage procedures for ingredients and leftovers. Food Safety & Cleanliness Adhere to all local health department regulations and food safety guidelines. Practice proper sanitation and cleaning procedures throughout the shift. Monitor and record food temperatures as required. Collaboration & Communication Work closely with the kitchen team, baristas, and front-of-house staff to ensure smooth service. Communicate effectively about ticket times, special orders, and inventory needs. Inventory & Supplies Assist with daily prep lists and inventory rotation (FIFO). Notify management when supplies are running low. Qualifications Previous cooking experience in a café, restaurant, or similar food service environment preferred. Knowledge of basic cooking techniques and kitchen equipment. Ability to work efficiently under pressure while maintaining quality. Understanding of food safety and sanitation standards. Strong communication and teamwork skills. Must be 18 or older. Ability to stand for long periods and lift up to 50 lbs. Work Environment Fast-paced café kitchen environment with exposure to heat, steam, and sharp utensils. Shifts may include early mornings, weekends, and occasional holidays. Must be able to work flexible hours, including early mornings, evenings, weekends, and occasional holidays. Ability to stand for long periods and perform repetitive tasks. Comfortable working in a busy and sometimes noisy environment. Benefits: Opportunities for career advancement. Employee discounts on food and beverages.

Job DescriptionSalary: $17.50 Job Title: Line Cook Reports To: Operations Manager The Line Cook plays a key role in the daily operations of our caf, preparing high-quality menu items quickly and consistently. This position requires attention to detail, a passion for food, strong teamwork skills, and the ability to thrive in a fast-paced environment. Key Responsibilities Food Preparation & Cooking Prepare and cook menu items according to caf recipes, portion guidelines, and presentation standards. Maintain speed and accuracy during peak service hours. Ensure all food leaving the kitchen meets quality and freshness standards. Workstation Management Set up and stock stations with necessary supplies at the beginning of each shift. Keep prep areas, equipment, and utensils clean and organized. Follow proper storage procedures for ingredients and leftovers. Food Safety & Cleanliness Adhere to all local health department regulations and food safety guidelines. Practice proper sanitation and cleaning procedures throughout the shift. Monitor and record food temperatures as required. Collaboration & Communication Work closely with the kitchen team, baristas, and front-of-house staff to ensure smooth service. Communicate effectively about ticket times, special orders, and inventory needs. Inventory & Supplies Assist with daily prep lists and inventory rotation (FIFO). Notify management when supplies are running low. Qualifications Previous cooking experience in a caf, restaurant, or similar food service environment preferred. Knowledge of basic cooking techniques and kitchen equipment. Ability to work efficiently under pressure while maintaining quality. Understanding of food safety and sanitation standards. Strong communication and teamwork skills. Must be 18 or older. Ability to stand for long periods and lift up to 50 lbs. Work Environment Fast-paced caf kitchen environment with exposure to heat, steam, and sharp utensils. Shifts may include early mornings, weekends, and occasional holidays. Must be able to work flexible hours, including early mornings, evenings, weekends, and occasional holidays. Ability to stand for long periods and perform repetitive tasks. Comfortable working in a busy and sometimes noisy environment. Benefits: Opportunities for career advancement. Employee discounts on food and beverages.

As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. Evaluate staffing needs along with coaching staff and hiring and discipline of staff Monitors cleanliness and safety compliance of the kitchen Mentors, trains and motivates Team Members Maintains a positive and professional approach with Team Members Ensures all cooks follow proper plate presentation and garnish set for all dishes Responsible for Team Member scheduling, payroll, and labor management Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. Manages and enforces all applicable food service, health and safety regulations and procedures Attends all scheduled leadership meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Executive Chef Responsible for management of inventory levels and venue needs Creates menus, specials, and assists Executive Chef with new recipe development Assists with cost management, waste, and re-appropriation of leftovers Assists Executive Chef in organizing budgets and finances for the kitchen Other duties as assigned. 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. Strong working knowledge of the fundamentals of cooking Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. Ability to work across the line in all stations, as needed Strong working knowledge of food costs and inventory management Strong working knowledge of food and market trends Comfort in training, mentoring, and motivating fellow team members. Willingness to work varied shifts, including weekends and holidays Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. Physical Demands: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Spend Your Summer Making an Impact Oakland Feather River Camp isn't only a summer job - we are a community that cares, collaborates, and welcomes everyone to access the magic of nature. Summer at OFRC is fast-paced, joyful, challenging, and incredibly rewarding. If you want work that's meaningful, outdoors, and full of real connection, you're in the right place! What You'll Get at OFRC This is a real job with real responsibility - and real support. Free housing, meals, laundry, utilities and camp store discounts. Highly competitive, transparent pay. Five-day work week with true time off - a rarity in the summer camp world. Professional leadership training. A team culture built on respect, communication, and accountability. A diverse, inclusive community where different identities, backgrounds, and experiences are valued. A chance to create unforgettable experiences in nature for families. We work hard here. We take care of each other. And we make space for joy, rest, and real connection. Lead Cook - Specialty Diets - Summer 2026 Oakland Feather River Camp | Quincy, CA $21.40-$23.90 per hour | Seasonal | On-site | Free housing and meals About the Role As the Lead Cook for Specialty Diets, you help prepare meals for campers and staff who have a variety of dietary needs. You follow menu plans, prep ingredients, cook food safely, and help keep the kitchen organized. You also guide helpers, answer questions, and make sure meals are served correctly. This role keeps you active, builds strong kitchen and leadership skills, and connects you with a team that supports each other. Full : Lead Cook - Specialty Diets - 2026 Job Description What You Will Do Prepare and cook meals for campers and staff with specialty dietary needs. Follow recipes, menu plans, and food safety rules. Keep prep and cooking areas clean and organized. Work with the Food Service Manager to meet dietary needs. Support meal service and keep things moving during busy times. Restock items and keep an eye on food levels. Help train and guide kitchen helpers. Work with the kitchen team on other tasks as needed. Your work helps campers and staff eat safely, enjoy their meals, and feel cared for every day. Who We Are Looking For Someone who shows up on time and works hard. Deep understanding of cooking for people with different dietary needs. Able to follow recipes, safety steps, and clear instructions. 18 or older and able to lift, stand, bend, and move throughout the day. Has kitchen or cooking experience and is ready to learn more. Communicates clearly and checks in when unsure. Stays calm and steady during busy meal times. We treat staff like adults. We expect people to show up fully, work hard, communicate clearly, and support one another. The Right Fit If you enjoy cooking, like helping others, want to support important dietary needs, and want a summer job where your work makes a real difference, this could be the right role for you! Our Culture & Hiring Philosophy At OFRC, we work hard, support each other, and build a community where everyone belongs. We value people who show up with heart, effort, curiosity, and a willingness to learn - no matter their background or experience level. We welcome candidates from traditional and nontraditional paths, and we believe diversity makes our team stronger. You don't need to meet every single qualification to be a strong candidate here; if this role feels right for you, we encourage you to apply and tell us what you'd bring to our community.

Job Description Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment. ESSENTIAL JOB DUTIES ASSIGNED: Assumes 100% responsibility for quality of products served Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Assists in the opening and closing of kitchen, according to established protocols Attends all scheduled team member meetings and brings suggestions for improvement Performs other related duties as assigned by the Sous Chef and/or the Line Chef Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience Other duties as assigned 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests. Basic knowledge of the fundamentals of cooking, Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques. Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution. Working knowledge of proper food handling, storing and rotation protocols. Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols. Ability to take direction, and willingness to go the extra mile when asked. Willingness to work varied shifts, including weekends and holidays. EDUCATION / EXPERIENCE: 1-2 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be a team player and demonstrate quality people skills. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Job Description Wedgewood Weddings is looking for a Prep/Line Cook to join our culinary team. In this role, you'll support daily food preparation for our Pubs & Grills and assist with culinary execution during wedding receptions and special events. We're open seven days a week and offer both daytime and evening shifts. As a Prep/Line Cook, you'll work closely with our chefs and servers to prepare menu items as ordered, maintain clean and organized work areas, track inventory, and uphold our culinary standards. This role requires strong attention to detail, reliability, and a genuine pride in creating great experiences for our guests. We're looking for someone who is flexible, self-driven, and excited to be part of a fast-paced, team-focused environment. If you bring a strong work ethic and love making great food, you'll be right at home here. What You'll Do • Prepare and cook menu items to order • Assist chefs with food prep for daily service and events • Maintain cleanliness and organization in the kitchen • Monitor inventory and communicate needs • Uphold food safety and sanitation standards • Support smooth service by working closely with servers and fellow staff What We're Looking For • Dependable, flexible, and self-motivated team players • Strong attention to detail and pride in your craft • Ability to work in a fast-paced kitchen environment • Availability for daytime and/or evening shifts, including weekends • Prior kitchen experience preferred, but we're open to training the right person Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: Flexible part-time hours that are perfect for students and those looking to earn extra cash on nights and weekends. An opportunity to be part of something special and contribute to our couples' amazing celebrations. Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. Wedgewood Weddings provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment. ESSENTIAL JOB DUTIES ASSIGNED: Assumes 100% responsibility for quality of products served Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Assists in the opening and closing of kitchen, according to established protocols Attends all scheduled team member meetings and brings suggestions for improvement Performs other related duties as assigned by the Sous Chef and/or the Line Chef Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience Other duties as assigned 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation and random drug tests. Basic knowledge of the fundamentals of cooking, Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques. Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution. Working knowledge of proper food handling, storing and rotation protocols. Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols. Ability to take direction, and willingness to go the extra mile when asked. Willingness to work varied shifts, including weekends and holidays. EDUCATION / EXPERIENCE: 1-2 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be a team player and demonstrate quality people skills. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

SUMMARY: Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment. ESSENTIAL JOB DUTIES ASSIGNED: Assumes 100% responsibility for quality of products served Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Assists in the opening and closing of kitchen, according to established protocols Attends all scheduled team member meetings and brings suggestions for improvement Performs other related duties as assigned by the Sous Chef and/or the Line Chef Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience Other duties as assigned 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests. Basic knowledge of the fundamentals of cooking, Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques. Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching. Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution. Working knowledge of proper food handling, storing and rotation protocols. Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols. Ability to take direction, and willingness to go the extra mile when asked. Willingness to work varied shifts, including weekends and holidays. EDUCATION / EXPERIENCE: 1-2 years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be a team player and demonstrate quality people skills. High School Diploma or GED equivalent. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference