Chef jobs in Chula Vista, CA - 372 jobs

Description Responsible for the success and growth of all culinary operations. Most of the time will be spent on the development of the culinary team, managing costs and restaurant promotions at various events throughout the year. Type: Salary, Full Time Pay rate: $90,000.00 - $110,000.00/hr Duties and Responsibilities:Responsibilities include but are not limited to: Direct/Manage all kitchen operation Coordinate and manage all food purchases. Schedule and present daily pre-shift and monthly department meetings Supervise all training of new employees Coordinate and conduct all final interviews for the Culinary Department Initiate and develop a relationship with national Culinary educational institutes as a means of promoting future employment candidates Manage and mentor Chef de Cuisine, Kitchen Manager and Sous Chefs Establish all departmental standards. Train or coordinate the training of all departmental standards. Monitor and adhere to all standards as they relate to the culinary operation. Create menus for all food and beverage outlets in coordination with RMD philosophy. Attend all scheduled meetings/functions that pertain to the operation of the culinary department. Participate as a RMD Executive. Participate in Executive tasks as assigned. Practice and manage payroll activities which ensure high standards without sacrificing efficiency or profitability Monitor the cost of food by maximizing and controlling expenditures. Create and implement a culinary career development program which promotes a challenge for all employees Ensure that all food served meets all RMD culinary standards by closely monitoring preparation Coordinate the production process of banquet food ensuring that food is prepared quickly and meets RMD quality standards Set all department goals Maintain a positive relationship with all interacting departments Ensure communication to all culinary staff of all pertinent RMD information Arrange employee participation during sponsored training or employee relation activities Counsel and discipline employees as needed Ensure the proper care of all equipment Ensure a clean and safe working environment Initiate Repair and Maintenance work orders as needed Conduct Chef's tables / events in coordination with Sales and Marketing Qualifications: At least 3-4 years senior managing experience with extensive knowledge in restaurants, nightclub, and private parties Must be familiar with yield management and cost controls Must be able to provide legible communication Must be able to input and access information in the property management system/computers/point of sales system Must be comfortable learning new skills Must have a hands-on, proactive management style Skills and Attitudes:Must be motivated, hard-working, and passionate. This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.Must have the ability to: Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Be a clear thinker, remain calm, and resolve problems using good judgment Follow directions thoroughly Understand guest service needs Work cohesively as a team with co-workers Direct staff performance and follow up with corrections as needed Education:Must have one or more of the following: Bachelor's degree (B.A.) from a four-year college or university Four years related experience and/or training Equivalent combination of education and experience. Certificates, Licenses, and Registrations: Serve Save Manager course 2-hour Manager anti-harassment & non-discrimination certificate CPR and First Aid certified (must be obtained within 30 days of employment) Physical Requirements: Must be able to stand/walk for up to 6 hours at a time Must be able to sit for up to 8 hours at a time Must be able to lift at least 50 pounds safely and properly Ability to work in a stressful, fast-paced environment Must be able to work holidays, nights, and weekend ABOUT RMD GroupRMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel's Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

Job Description Executive Chef Greek and Mediterranean Cuisine Coronado, CA Full Time, On Site Confidential Search Salary: $90,000 to $113,000 annually, based on experience About the Opportunity A highly anticipated Greek inspired restaurant in Coronado is seeking an accomplished Executive Chef with deep roots in Greek and broader Mediterranean cuisine. This is a rare opportunity to lead a high profile kitchen that celebrates historical flavor profiles, refined technique, and thoughtful, modern execution. We are looking for a chef with a serious culinary foundation, ideally including Michelin rated or equivalent fine dining experience, who can balance authenticity with creativity while operating at volume. This role is hands on, leadership driven, and ownership minded. The right chef will view this kitchen as something they are building, not just running. This is a career defining role for a chef who wants real influence, long term growth, and the opportunity to be part of something meaningful from the ground up. What Success Looks Like Guests are consistently delighted by authentic Greek flavors, clean execution, and thoughtful presentation Food and labor costs are tightly controlled, with strong command of budgets and P&L fundamentals Service runs smoothly with disciplined prep systems, strong organization, and reliable ticket times The kitchen operates at a high level during peak volume while maintaining composure and standards Cooks are developed and mentored, with a clear path from line cook to sous chef to future leaders Cleanliness, food safety, and execution systems are part of the everyday culture, not an afterthought Key Responsibilities Lead all kitchen operations including menu execution, sourcing, staffing, and training Uphold Greek and Mediterranean culinary integrity while allowing room for creativity and evolution Build, coach, and inspire a disciplined yet positive kitchen culture Manage food cost, labor, ordering, inventory, and waste control Partner with ownership and leadership on menu development and operational strategy Ensure health department standards, cleanliness, and safety systems are consistently met Ideal Candidate Profile Strong technical knowledge of Greek and Mediterranean cuisine and its regional origins Experience in high volume, high expectation environments Michelin rated or comparable fine dining background strongly preferred Natural leader who can rally a team and set clear expectations Detail oriented and serious about standards Thrives under pressure and remains calm during busy services Passionate about teaching, mentoring, and developing young cooks Ownership mindset with long term career vision Benefits and Perks 401(k) Health insurance Dental insurance Vision insurance Paid time off Food provided

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Description Area Chef de Cuisine - Kitchen Operations Employment Type: Full-Time Annual Base Salary: $85,000-$95,000 About the Company This organization is a modern lifestyle-driven, organic QSR brand focused on clean ingredients, culinary integrity, and operational excellence. Built for scale, the brand combines thoughtful menu development, disciplined kitchen systems, and a people-first culture to deliver consistent, high-quality food across every location. The mission is to be a trusted leader in health-forward dining-executed with precision, consistency, and care. Position Overview As the Area Chef de Cuisine, you will oversee back-of-house and kitchen operations across multiple locations in the San Diego and Orange County markets. You will be responsible for ensuring culinary execution, food quality, safety, and consistency while leading kitchen teams and scaling systems that support growth. This role is ideal for a seasoned multi-unit culinary leader who excels at standardization, training, food cost control, and operational discipline in a fast-paced, production-driven environment. You'll Be Responsible For Culinary Leadership & Execution Oversee kitchen operations across all locations, ensuring consistent execution of recipes, plating, and food quality Maintain high culinary standards while executing menus at scale in a production-focused environment Kitchen Team Leadership & Culture Build, lead, and develop high-performing kitchen leadership teams, including Chefs de Cuisine, Sous Chefs, and BOH Managers Foster a culture of accountability, teamwork, cleanliness, and continuous improvement Food Safety & Compliance Ensure strict adherence to food safety standards, sanitation practices, and local health regulations across all locations Conduct regular kitchen audits, inspections, and corrective action plans Standards, Systems & Training Develop, implement, and maintain BOH SOPs covering prep, production, line execution, inventory, and cleanliness Partner with Training and Operations teams to ensure consistent onboarding and ongoing culinary training Drive recipe accuracy, portion control, and prep standards Operational Execution Ensure seamless coordination between prep, production, and service teams Drive efficiency, timing, and consistency throughout daily kitchen operations and order fulfillment Food Cost & Inventory Management Own food cost performance, waste reduction, and inventory controls across the market Partner with Operations and Finance to analyze P&L performance and implement corrective actions Tech-Enabled Kitchen Operations Leverage kitchen data, production reports, and internal systems to monitor performance and identify opportunities for improvement Brand & Product Integrity Uphold brand standards related to food quality, cleanliness, kitchen organization, and professionalism Ensure all culinary execution reflects the company's commitment to clean, high-quality food Metrics & Accountability Own BOH KPIs including food cost, waste, ticket times, execution accuracy, and labor efficiency Use data to coach teams, improve systems, and drive continuous improvement Qualifications 5+ years of culinary leadership experience in multi-unit restaurant or production-driven kitchen environments Proven success leading BOH teams and scaling kitchen systems across multiple locations Deep understanding of food safety, kitchen operations, and process excellence Strong financial acumen, including food cost management, labor planning, and inventory controls Experience with delivery-first, fast-casual, or high-volume kitchen operations preferred Passion for clean food, operational discipline, and team development Exceptional leadership, communication, and coaching skills What We Offer Competitive salary and comprehensive benefits Monthly car allowance Cell phone reimbursement 401(k) plan with company match Career growth within a mission-driven, expanding food brand A leadership role with direct impact on culinary standards and kitchen performance Collaborative environment at the intersection of food, systems, and modern hospitality Equal Employment Opportunity #AA

You will be responsible for the overall culinary leadership and daily operation of the ARLO kitchen. This role requires a highly experienced, hands-on culinary professional who is creative with menu development, operationally strong, and an effective people leader. The Chef de Cuisine will oversee a team of approximately 15 culinary team members, ensure consistent execution of the restaurant's culinary vision, maintain high food quality standards, manage labor and food costs, and collaborate closely with Food & Beverage leadership. This position plays a critical role in driving guest satisfaction, financial performance, and team engagement in a fast-paced, high-volume resort environment. Pay Range $90,000.00 - $95,000.00 #towncountry SD Responsibilities Culinary Leadership & Menu Development Lead the culinary vision for ARLO San Diego, ensuring menus are creative, seasonal, and aligned with the restaurant's brand and guest expectations. Develop, test, and implement new menu items, specials, and features while maintaining consistency and quality. Ensure all dishes are prepared and presented according to established recipes, portion standards, and plating guidelines. Stay current with culinary trends, ingredients, and techniques to keep ARLO competitive and relevant. Kitchen Operations & Execution Oversee all day-to-day kitchen operations, including prep, service, and closing procedures. Ensure smooth execution during high-volume services, special events, and peak business periods. Maintain all kitchen standards related to cleanliness, organization, and food safety (local health codes, HACCP). Ensure proper receiving, storage, labeling, rotation (FIFO), and handling of food products. Team Leadership & Development Lead, coach, and develop a culinary team of approximately 15 employees, including cooks, prep staff, and stewards as applicable. Hire, train, schedule, and evaluate kitchen team members in collaboration with HR and F&B leadership. Foster a positive, professional, and accountable kitchen culture focused on teamwork, respect, and performance. Conduct regular training on recipes, techniques, safety, and efficiency. Financial & Administrative Responsibilities Manage food and labor costs to meet or exceed budget goals. Oversee ordering, inventory control, and vendor relationships. Analyze sales trends and menu performance; adjust menus and purchasing accordingly. Participate in forecasting, budgeting, and cost-control initiatives. Complete administrative tasks such as scheduling, inventory counts, menu costing, and reporting. Collaboration & Resort Integration Work closely with the Executive Chef, Food & Beverage leadership, and other departments to ensure seamless operations. Collaborate with Banquets, Catering, and Events teams when ARLO supports resort functions. Support resort-wide culinary initiatives, promotions, and special events as needed. Qualifications Minimum 3-5 years of progressive culinary leadership experience, preferably in upscale casual, fine dining, or resort restaurant environments. Prior experience as a Chef de Cuisine, Senior Sous Chef, or comparable leadership role required. Proven experience leading and developing a kitchen team of 10+ employees. Strong culinary fundamentals with demonstrated creativity in menu development. Solid understanding of food cost control, labor management, inventory, and budgeting. Knowledge of local health department regulations and food safety standards. Excellent communication, leadership, and organizational skills. Ability to thrive in a fast-paced, high-volume operation. Physical Requirements This position is physically demanding and requires the ability to: Stand and walk for 8-12 hours per shift, including long periods during service. Lift, carry, push, or pull items weighing up to 50 lbs (food cases, equipment, supplies). Frequently bend, kneel, crouch, reach, twist, and perform repetitive motions. Use hands and arms continuously for chopping, cooking, plating, and handling kitchen tools and equipment. Work in hot, humid kitchen environments, as well as cold storage areas (walk-in refrigerators/freezers). Maintain stamina and focus during extended services, peak business periods, and special events. Communicate clearly and effectively in a busy, fast-paced, and sometimes noisy kitchen environment.

Title & Department: Chef de Cuisine for Residential Dining; Dining Services Posting # 5156 Department Description: Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center. Pavilion Dining is home to an array of unique dining concepts that fuse distinct ingredients and flavors to create delicious menus in an inviting environment. Menus were developed in partnership with the Culinary Institute of America at Greystone. Recipient of a Silver Loyal E. Horton Award presented by NACUFS for excellence in dining. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges. Detailed Description: The Chef de Cuisine manages and oversees all culinary operation for the Residential Dining Operation. The Chef de Cuisine is responsible for the organization, coordination and supervision of the preparation of food production, maintenance of quality standards and/or portion control and the maintenance of sanitation and safety standards. The Chef de Cuisine is responsible for training, coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing, recipe and product development. They will assist in the development of departmental goals. The Chef de Cuisine will provide support for one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu software management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Duties and Responsibilities: Staff Supervision /Leadership Exercise administrative supervision over chef leads, chefs, chef assistant, cooks, custodians, and other Dining service staff including part-time staff and student employees engaged in culinary operations. Develops and implements all schedules. Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Knows and follows all University and Dining Services policies and procedures; instructs staff regarding Dining Services policies. Assures compliance with the dining services policies and procedures Informs employees of policy and procedural changes. Conducts new employee orientation for kitchen staff. Teaches employees non-negotiable standards of performance. Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements. Able to operate kitchen equipment and train others on its proper use. Responsible for the direction, supervision, training and evaluation of cooks, custodian, students and part-time staff. Sets leadership example by a willingness to work all job tasks. Provides opportunities for staff development. Develops and implements programs for employee recognition. Delegates assignments as appropriate and follows up to insure that work is accurate and complete. Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance. In conjunction with Director, assists in the recruiting, interviewing and selection of new employees. Food Quality and Guests Experience Supervises and ensures the quality and quantity preparation of all menu and specialty items. Acts as working supervisor for all items Responsible for the development, planning and facilitating of menus as well as specialty meals. Assists in the ongoing review and upgrading of service, product and menus Maintains consistent high quality standards Assures that all foods are attractively garnished and appropriately displayed Ensures that products are not held longer than established holding times Serves customers/ guests with the appropriate sense of business urgency to provide quality service Reports feedback from customers to management or responds directly as appropriate Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed. Maintains daily communication with appropriate staff to adjust production according to changes in guarantees. Determines correct methods of preparation and instructs staff in correct methods. Ensures products are made to specification. Reviews recipes for variance in finished product, including yield, appearance, taste, texture; takes corrective action as needed and communicates feedback to staff. Coordinates and instructs staff in appropriate sequential production time frames for maximum quality control. Ensures proper product portioning. Coordinates with management for use of space and coordination of production preparation. Responsible for proper storage and utilization of leftovers. Ensures proper rotation and storage of all products. Operations/Financial Management Conducts monthly inventory. Coordinates and orders food and supplies and, as assigned, small equipment as necessary. Works from bids to assure best buy in coordination with the purchasing department. • Develops strategic plans for food preparation in non-kitchen venues including the rental and organization of field kitchens. Forecasts proper quantity preparation for each item served by using the menu management software. Coordinates completion of daily productions records with staff. Researches, develops, tests and costs new recipes and menus to assure that they meet departmental standards and are cost effective, using the menu management software. Attends weekly/daily production meetings. Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment and labor hours. Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed. Responsible for the accuracy of payroll hours for part-time and full-time kitchen staff. Analyzes emergency situations such as staff shortages, product failures, equipment failures and provides timely solutions to problems. Controls expenses to ensure financial goals. Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event. Researches recipes to meet both theme events as well as production considerations, especially in off-premise venues. Works directly with customers and management on special event planning. Envision, plans and creates plate presentation, buffet display and food design with an eye to color, shape, texture and dimension. Assists with establishing and maintaining departmental goals Assists in the evaluation, development and implementation of proper policies and procedures for all areas. Safety and Sanitation Continually maintains and trains the staff in sanitary practices and procedures Ensure compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority. Ensure high cleanliness and sanitation standards at all times. Knows and administers the hospitality/dining services Illness and Injury Prevention Program Organizes all production areas to insure ease of operation. Conducts preventative maintenance inspections and insured that routine maintenance is performed. Implements and maintains proper safety and sanitation standards in the work place. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification. Ensures that all staff knows the location of fire extinguishers and Ansul System pull stations and their proper use. Responsible for the security of the kitchen. Coordinates and maintains cleaning schedules for full-time and part-time production employees. Assists in the coordination and supervision of major clean up and shut down periods. Responsible for the timely reporting of all accidents and/or injuries, following proper procedures. General Duties Serves as a member of the unit leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness/value. Participates in administrative staff meeting in order to assist in long-range unit planning activities. Prepares report as required. Participates in professional organizations, conferences and training activities, representing the department as required or assigned. Special Conditions of Employment: Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. Must be able to work a flexible schedule to accommodate intersession and summer conference business. Must have excellent personal hygiene because of contact with food and food products. Certificates, Licenses, Registrations: ServSafe Food Safety Certification required or required to be completed within 2 months of hire. Must complete the University's hazard communication program Background check: Successful completion of a pre-employment background check. Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. Job Requirements: Minimum Qualifications: Degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management required. At least four years of culinary/food service experience required. At least 5+ years of supervisory experience in a high-volume food production environment required. A proven track record of successfully controlling costs and managing annual budgets required Experience with a computerized menu management system, and knowledge of office and industry software applications is required. Ability to work flexible and demanding hours required. Preferred Qualifications: Multi-unit Supervisory experience preferred Strong experience in managing a large and diverse workforce preferred. Performance Expectations - Knowledge, Skills and Abilities: Strong leadership, oral and written communication skills. Proven problem-solving ability, to define, propose and implement effective solutions Demonstrate commitment to high quality in food procurement, production and services Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines Proven skills in staff organization, work flow, use of controls and personnel management. Ability to effectively delegate responsibility Ability to prioritize assignments and to complete work in a timely manner Good time management skills Strong written and oral communication skills and the ability to direct, motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner General knowledge of accounting procedures, including costing and pricing menu items Advanced knowledge of safety and sanitation procedures General knowledge of inventory techniques Ability to function effectively in a university environment Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. Strong knowledge of proper cook times, temperatures and procedures Strong Culinary background with thorough knowledge of classical and modern cooking methods and techniques. Thorough knowledge of equipment and tools listed below and preventive maintenance techniques. Posting Salary: $5,720 - 7,575.75 per month; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume and Cover Letter Required Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers' review. If you have any questions or difficulties please contact the Employment Services Team at *****************. Additional Details: Hours: 37.5 hours per week Closing date: Open until filled Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community. The University of San Diego is a smoking and tobacco-free campus. For more information, visit ***************************

Unpretentious but prestigious, Hotel Republic San Diego, Autograph Collection seamlessly blends contemporary comfort and boutique sophistication. Embrace excitement just steps from our hotel, courtesy of our convenient location. We are looking for our next great team member to join us on our culinary team as our Executive Chef. As an Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, as well as the ability to manage budgets, inventory, and supplier relationships. Rely on your problem-solving, maintaining high-quality standards, and ensuring a safe and efficient kitchen environment. Salary Range: $95,000 - $105,000 ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. Review daily menu specials and offer feedback to Sous Chef. 5. Review banquet event orders and make note of any changes. 6. Communicate both verbally and in writing to provide clear directions to team members. 7. Take physical inventory of specified food items for daily inventory. 8. Ensure all supplies are received, stored, and secured correctly. 9. Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up 10. Ensure that associates report to work as scheduled, document any late or absent team members. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all team members prepare menu items following recipes and yield guides, according to department standards. 14. Monitor performance of the team and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service team to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Develop new menu items, test, and write recipes. 18. Assist Sales and Catering team with developing special menus for functions; meet with clients as requested. 19. Review sales and food costs daily; resolve any discrepancies with the finance department. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary. 22. Interview and hire new personnel according to hotel policies and standards. 23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. 24. Attend Executive Committee mtgs, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed. 25. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings. 26. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications. Does this sound like you? You have a passion for culinary arts and respect the importance providing an amazing experience for guests. You don't shy away from challenges. The pride you have in your organizational and time management skills will be a great benefit in this role. You are looking for some flexibility in a job, so working a variety of different shifts, including days, evenings and weekends works for your personal life. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervises 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). 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 Leading Kitchen Operations for Property • Leads kitchen management team. • 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.

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Schulte Companies is seeking a dynamic, service-oriented Executive 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 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 division of Schulte Companies, 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 Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) 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.

Are you a culinary visionary with a passion for crafting exquisite dining experiences? Do you thrive in fast-paced, innovative culinary environments? If so, we invite you to join our team as an Executive Chef. As the Executive Chef, you will be at the forefront of our culinary innovation, overseeing all aspects of our kitchen operations. You will collaborate with a talented team of sous chefs, line cooks, and other kitchen staff to design and execute an exceptional menu that reflects our commitment to quality and creativity. Your leadership skills will be crucial in maintaining a harmonious and efficient kitchen environment. Compensation & Benefits Starting salary $85k + benefits. Negotiable depending on experience and characteristics. Bonus opportunities based on restaurant goals. Requirements: Proven experience as an Executive Chef or in a senior leadership role within a high-end culinary establishment. Culinary degree or relevant culinary certifications are preferred. Extensive knowledge of diverse cooking techniques, ingredients, and international cuisines. Strong leadership and interpersonal skills, with the ability to inspire and motivate a kitchen team. Exceptional creativity and an eye for detail, with a passion for pushing culinary boundaries. Excellent organizational abilities and the capacity to thrive in a fast-paced environment. Proficient in managing food costs, inventory, and kitchen operations. Up-to-date knowledge of health and safety regulations. Flexibility to work evenings, weekends, and holidays as required.

Who we are: Experience the future of senior living and care as soon as you step foot into our doors. Casa de las Campanas offers upscale resort-style living in the scenic area of Rancho Bernardo. Our team of dedicated professionals strives to improve the lives of seniors in our community on a daily basis. Our campus and surroundings reflect the love that our residents have for Southern California. Our unique combination of an all-inclusive lifestyle, exceptional hospitality, and a stunning location is unmatched. Our well-traveled and outdoorsy senior community enjoys socializing over meals, exploring nearby trails, and taking in breathtaking views. We are currently seeking a talented Executive Sous Chef to join our Food & Beverage leadership team. If you want to experience a fresh perspective on senior living and make a meaningful impact every day, join us today! You will enjoy: * Medical, Dental, and Vision Insurance * Bonus eligibility * Now offering DailyPay! * Life insurance * 403 (b) retirement plan with employer match * Tuition reimbursement program funded by our residents * PTO and paid holidays * Pet insurance * AFLAC * An exceptional work environment that is both engaging and fun! * Long-term disability insurance Who you are: * A minimum of five years of experience as an Executive Sous Chef, Sous Chef, or Executive Chef in a hotel, restaurant, club, or similar high-volume environment * Experience managing multiple dining venues preferred * Previous experience or knowledge of food service in a healthcare or senior living environment is a plus * Post-secondary coursework in Restaurant Management, Nutrition, or related fields * Degree or certificate from a culinary institute preferred * ServSafe Certification required * Certified Dietary Manager (CDM) credential preferred * Knowledge of California Title 22 Regulations preferred Job Summary: The Executive Sous Chef, in collaboration with the Executive Chef, is responsible for the management, oversight, and quality assurance of food production for all dining venues and catering services. This role ensures that appetizing, nutritious meals are prepared and served in a timely manner. The Executive Sous Chef supports staff recruitment, training, performance management, and retention while ensuring full compliance with federal, state, and local regulatory requirements. Essential Job Duties: * Supervise kitchen personnel on all shifts, including staffing, scheduling, orientation, counseling, evaluations, and discipline * Assist in the preparation of culinary staff schedules for multiple dining outlets * Ensure all dining venue food stations are properly set up prior to service and maintained at appropriate temperatures throughout service * Develop menus and ensure consistent implementation across independent living, assisted living, special care, and health center dining venues * Develop and implement standardized recipes and menu specifications with input from key stakeholders * Ensure the Food & Beverage Department meets all State and Federal Health Survey standards and train staff accordingly * Monitor food production, storage, and service areas to ensure compliance with all local, state, and federal regulations; take corrective action as needed * Maintain HACCP plans, temperature logs, and other required documentation * Monitor meal temperatures and ensure accurate recordkeeping * Provide culinary education and hands-on, on-the-job training to kitchen staff * Develop work assignments, assign special projects, and spot-check food quality to ensure standards are met * Collaborate with the Executive Chef, Residential Dining Manager, and Dietary Supervisor on daily operations and future catering events * Promote teamwork within the department and across departments to ensure smooth operations and high-quality service * Conduct table visits to ensure resident and guest satisfaction Pay Rate: $75,000 - $85,000 All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility. EOE

Property Description Hilton San Diego Gaslamp Quarter is a prestigious hotel located in the heart of downtown San Diego, offering exciting job opportunities for hospitality professionals looking to be part of a dynamic team. Joining our team means becoming part of a renowned hospitality brand known for its commitment to exceptional guest service and luxurious amenities. The hotel boasts a prime location in the vibrant Gaslamp Quarter, with easy access to popular attractions, restaurants, and nightlife, making it a sought-after destination for both business and leisure travelers. As a team member, you will have the opportunity to work in a fast-paced and exciting environment, providing outstanding service to guests from all over the world. Hilton San Diego Gaslamp Quarter values professional growth and development, offering opportunities for advancement within the organization. Join our team and be part of a rewarding and fulfilling career in the hospitality industry, where your skills and dedication will be recognized and rewarded. Overview We are seeking a talented Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items. You will have the opportunity to work with an amazing team of culinary professionals and have access to the freshest, high-quality ingredients. If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team! Qualifications 5+ years cooking experience, with at least 2 years in a leadership role College degree or certification in culinary field/hospitality field preferred Experience in menu planning and development Strong leadership and team-building skills Excellent communication and organizational skills Ability to manage multiple priorities in a fast-paced environment Ability to understand financial goals and accomplish them Food/Beverage Service Worker Permit, where applicable Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range USD $75,000.00 - USD $78,000.00 /Yr.

We Are Inspired to Serve. Join us! Responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Living. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment, along with supervision of the cooks and dining staff. Leading Food Production and Delivery: Supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes. Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions. Assures that special diet orders are completed following menu extension guidelines. Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions). Orders food and equipment. Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized. Leading Staff: Trains other chefs in and outside of account on culinary skills and serves as technical expert. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Ensures staff are up-to-date in certifications and training (such as ServSafe). Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate. Kitchen Compliance and Sanitation: Ensures compliance with all federal, state and local regulations as well as policies and procedures (e.g. HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents' rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Attends in-services as required by corporate, state, and federal mandates. Budget, Operations, and Cost Management: Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary. Establishes operating standards, implements quality improvements and communicates them to employees. EDUCATION AND WORK EXPERIENCE: Required Degree: High school diploma Preferred Degree: Culinary Arts Degree Certificate(s): Required to have current and approved sanitation certification or obtain certification within 6 months of hire. Safe Food Handling certification. Experience: Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant. 7+ years experience managing high volume and fast paced commercial kitchens. 5 + years experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred. KNOWLEDGE, SKILLS AND ABILITY: Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures. Ability to not only think on feet but also create, produce and deliver excellent product on the fly. Demonstrate knowledge of current culinary/market trends and creative food presentation. Must be highly organized and proficient in time management. Proficiency with computers, online purchasing and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory. Excellent record of kitchen and staff management. Must have skill calculating figures and amounts and performing mathematical functions to meet the business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guest. Ability to work a flexible schedule including nights, weekends, and holidays. PHYSICAL REQUIREMENTS: May be required to lift or carry equipment or supplies weighing up to 50 pounds. Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others. Ability to work in a kitchen environment. Attention to detail and manual dexterity. Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens. Compensation Pay Range: $70,644.00 - $89,088.00 per year Reasonable Pay Estimate A reasonable estimate of the pay range for this position is $70,644.00 - $89,088.00 per year. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity. For full time employees, we offer a generous benefits package that includes: Medical, dental and vision insurance Employer paid group term life and disability Paid Time Off (PTO) & six paid holidays 403(b) with a 3% employer match Fitness center use at most facilities. Various voluntary benefits: Life, AD&D Tuition assistance and scholarships Employee assistance program Legal services, home/auto insurance, discount purchasing program Pet Insurance For more information about Covenant Living and CovenantCare at Home, please visit ***************** or *************************** Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Kettner Exchange is currently seeking a Chef De Cuisine with the ability to support, lead, and inspire the kitchen team to join the team at SDCM Restaurant Group. This includes but not limited: Ordering and inventory. Scheduling. Responsible for the Day to day operations. Consistently uphold and monitor the highest standards of cleanliness and sanitation to ensure all areas are kept clean, safe and code compliant. Adheres to new COVID-19 sanitary guidelines. Complete any additional tasks as assigned by the Chef or GM. Work in partnership with the rest of the Food & Beverage management team to execute daily priorities. Constantly communicate with GM and Executive Chef to keep record of staff, training, service, and food issues dealt with during shift. MINIMUM QUALIFICATIONS & REQUIREMENTS Minimum 2 years as Chef De Cuisine in a fast-paced kitchen, upscale high-volume restaurant Experienced and able to expedite an average of 350 covers dinner service Oversee food production at all stations, assisting line cooks, as needed Demonstrated strong leadership and teamwork skills and abilities Capability to teach and mentor others Must be able to stand for 10+ hours Must be able to lift 50 pounds Reliable and predictable attendance Food Handlers Card / ServSafe Certification College degree/Culinary school degree preferred, but not necessary Ideal candidate will have stable tenures, strong attention to detail, track record of mentorship and managing teams under pressure and passion.

We are currently seeking an Executive Sous Chef to join our team! The ideal Executive Sous Chef is someone who believes in core values, upholding policy and procedure, and wants to be part of a leadership team for an iconic brand. The Executive Sous Chef assumes responsibility for the kitchen in the absence of the Executive Chef. Directs and coordinates all co-workers engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. To ensure that the guest's expectations are always consistently exceeded with maximum fiscal responsibility. RESPONSIBILITIES Culinary leader with prior management/supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, provide training and give direction to kitchen staff. Responsible for cost and quality control, managing labor, and ongoing safety and sanitation practices. Takes proactive approach to Health and Safety, ensuring all logs/checklists are complete. To include, line checks, temp logs, receiving logs, self-audit/walk-throughs. Follows up with solutions and any appropriate actions, such as training or rolling out new systems/procedures. Prepares station guides and ensures each station is set to established standard. Performs daily station line checks to ensure production is complete and accurate per standard. Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly. Supervise, coordinate and participate in the daily kitchen operations. Assist Executive Chef in the supervision of kitchen staff. Responsible for and supervises all heart of the house co-workers in regards to food handling, preparation and sanitation. Assumes responsibility of kitchen operations in the absence of the Executive Chef. Assist Executive Chef with food ordering, as instructed and in the absence of the Executive Chef. Able to place food orders in accordance with business needs and forecasted sales. Assist Executive Chef with planning seasonal menus and to include recipe testing. Assist with expo duties and/or delegate expo duties to ensure all plates are executed to recipe standards. Ensure proper communication and answer any specific questions from front of the house co-workers in regard to menu items, allergens, and dietary restrictions. Follow corporate and unit level procedures as well as the Executive Chef's instructions. Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen Enforces safe work habits and contributes to the safety-first environment in our heart of the house. Coaches and gives instruction to the kitchen co-workers in the fine points of cooking including proper execution and plating of all dishes Works with the Executive Chef to monitor and ensure the achievement or bettering of financial goals for food and labor costs to achieve the restaurant budget. EXPERIENCE Good organizational skills for dealing with diverse duties and staff. Five years' experience in fine dining high volume environment. Progressively responsible industry and culinary management experience is required. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Effective management skills to motivate and develop co-workers. Possession of food certifications as required by local, state and federal law. POSITION QUALIFICATIONS Ability to operate kitchen appliances and equipment in a safe manner. Possess advanced knife skills Demonstrate outstanding organizational and time management skills including the ability to make sound decisions quickly. Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations. Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy. Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 50 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers. Must be able to work weekdays, weekends and holidays Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner. Ability to speak Spanish a plus. Basic math proficiency required. Advanced spreadsheet knowledge and modeling tools to manage labor and food cost. Budgeting, tracking, and inventory systems knowledge. Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards. Experience: Associates degree in culinary arts and/or 5 years of relevant professional cooking experience in high volume restaurants. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity required. Good organizational skills for dealing with diverse duties and staff. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Effective management skills to motivate and develop co-workers. Possession of food certifications as required by local, state and federal law. Progressively responsible industry and culinary management experience is required. Experience with performance management, providing coaching and disciplinary action. Computer Skills: Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use. Education: Culinary degree is desirable; a combination of practical experience and education would be considered as an alternative. Salary Range: $75,000-$85,000

Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains the efficiency of kitchen operations Assigns duties to kitchen staff, and monitors schedules and performance Communicates pertinent departmental information to staff Performs Cook duties as needed Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed Creates, develops and implements menus Develops and trains team members Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary Ensures product and labor costs are within established guidelines Establishes and maintains quality standards Places food orders Coordinates and executes off site events Hires qualified kitchen personnel Job Specifications: Education and Experience: Essential: High School Diploma or G.E.D. ServSafe Manager Certification 5 years chef experience 21 years of age Desirable: Culinary degree Food services supervisory experience Skills and Knowledge: Essential: Ability to create recipes and menus Ability to prepare a wide range of food products Ability to apply creative concepts to food preparation and presentation Ability to interact effectively with team members and guests Ability to provide leadership and guidance to staff Ability to appear for work on time Ability to communicate effectively in the English language Ability to maintain professionalism and composure Ability to complete forms and documents Ability to perform simple mathematical calculations Excellent English writing skills Working knowledge of MS Word and Excel Ability to understand and follow verbal directives and written directions Ability to accept constructive criticism Ability to lift up to 25 lbs. Ability to stand for up to eight hours at a time Ability to bend and stoop Ability to train and motivate subordinates Desirable: Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Indirect: None

Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains the efficiency of kitchen operations Assigns duties to kitchen staff, and monitors schedules and performance Communicates pertinent departmental information to staff Performs Cook duties as needed Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed Creates, develops and implements menus Develops and trains team members Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary Ensures product and labor costs are within established guidelines Establishes and maintains quality standards Places food orders Coordinates and executes off site events Hires qualified kitchen personnel Job Specifications: Education and Experience: Essential: High School Diploma or G.E.D. ServSafe Manager Certification 5 years chef experience 21 years of age Desirable: Culinary degree Food services supervisory experience Skills and Knowledge: Essential: Ability to create recipes and menus Ability to prepare a wide range of food products Ability to apply creative concepts to food preparation and presentation Ability to interact effectively with team members and guests Ability to provide leadership and guidance to staff Ability to appear for work on time Ability to communicate effectively in the English language Ability to maintain professionalism and composure Ability to complete forms and documents Ability to perform simple mathematical calculations Excellent English writing skills Working knowledge of MS Word and Excel Ability to understand and follow verbal directives and written directions Ability to accept constructive criticism Ability to lift up to 25 lbs. Ability to stand for up to eight hours at a time Ability to bend and stoop Ability to train and motivate subordinates Desirable: Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Indirect: None

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services, and we are looking for rock star chefs to join our growing team. This person would cover clients in carious locations throughout San Diego County. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends. Culinary certification is a plus. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 5 years' experience as a professional chef (3-4 years DOE). proficient in software tools, such as Google Workspace and customer management tools. Responsibilities Create menus for clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in the client's kitchen. Leave the kitchen spotless before heading to your next client. Consistent communication with the company and clients. Complete daily job report. Participate in regular virtual team meetings. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.