Chef jobs in Colton, CA

Job Description Pay Grade: 15 Salary: $95,000 - $105,00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, 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. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 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. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1482746 CCL Hospitality Group Caitlin Pham [[req_classification]]

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Looking for a non-stop and exciting place to work? Caltech is a world-renowned science and engineering institute harboring some of the world's brightest minds. Our Caltech Dining Services Department (CDS) is in search of hiring and cultivating equally talented individuals who are positive, enthusiastic, and passionate about what they do. We are fast-paced, creative, hands on, and round-the-clock. If you have a great team work ethic, positive attitude, and are indispensably flexible and quick to adapt to an always changing environment, join us and be a part of this leading edge & innovative community. Our mission is to provide great food, service, and experience for our students and community. CDS operates five dining units (Browne Dining Hall, Red Door Marketplace, Broad Café, Avery Kitchen, and Catering Services) for our campus community. We serve over 950 students, 7 days a week, through our Board Program and maintain a burgeoning Catering Department. Job Summary The Chef de Cuisine directs and supervises all Sous Chefs & Cooks in kitchen production for our campus' food & beverage needs. They will lead a team of Sous Chefs and must have demonstratable culinary management experience, and experience in coordinating multiple production areas efficiently and successfully. The Chef de Cuisine will work as a team member when building, creating, and implementing new menus and menu concepts. Menus will be based on sales, feedback, trends, seasons, and the unexpected. The Chef de Cuisine directly manages three sous chefs to ensure production quality and quantity. Expected to participate in creation of staff improvement plan with the General Manager and be the primary executor of the plan by demonstrating skills to staff, ensuring proper training throughout the kitchen, and supporting staff through the learning process. The Chef de Cuisine. Responsible for supervising staff in set up, production of food, food standards (flavor and presentation) and sanitation of cooking areas. Responsible for managing production amount, ordering food, supervising staff and managing waste. Ensure staff cleans stations at end of shift. Responsible for all functions of kitchen. This is an Essential Reporting position. In the event of an emergency on campus, an employee designated as essential reporting has essential job skills that are needed for response and recovery and is expected to report to Campus as soon as possible. Essential Job Duties Comfortable with all cooking techniques and able to perform them in high pressure situations. Works closely with Sous Chefs of all units, coordinating menus, purchasing, distribution of labor, and inventory usage. Strong understanding of various dietary restrictions, including food allergies, intolerances and special diets. Will be the primary chef at VIP catering events. Interact with VIP customers and represent Caltech Dining in a positive manner. Knowledgeable about ingredient substitutions to accommodate dietary needs. Experience in creating allergen-friendly menus and adapting recipes to meet specific dietary requirements. Familiarity with food safety practices and cross-contamination prevention in relation to dietary restrictions. Assist in initial staff evaluations and coordinate and consult with leadership on staff improvement plans. Conduct daily staff evaluations; performance will be evaluated on staff improvement. Work closely with the leadership to establish and implement standards, team work, team training, processes and practices where efficiency, quality, performance and cost savings can be improved. Cultivate a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions. Cultivate a positive relationship with the students, engage with and utilize student feedback. Ensure compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (ServSafe) and safety to ensure the highest standards for food and beverage service. As a senior culinary employee, input is expected on menu direction, customer needs, operational performance, and new programs/services. Responsible for maintaining CDS standards and managing staff to uphold those standards. Other duties as assigned. Basic Qualifications 5+ years of culinary experience. Demonstrated leadership ability. Demonstrated team building ability. Full knowledge of sanitation standards, food borne diseases, and food-borne illness and safety standards. Must be Servsafe certified or have the ability to obtain one. Ability to provide on-the-job training in food preparation to lower-level employees. Physical ability to stand for long periods. Ability to lift 50 lbs. of food products, kitchen equipment, and dining furniture on a regular basis. Minimum 5 years in high volume restaurant or similar setting i. e. catering, banquets, etc. Minimum 3 years on the job management experience. Experience cooking various cuisines including: American, Latin, Italian, Asian, Breakfast, Vegan, Gluten Free, etc. Preferred Qualifications Has or will obtain ACF Chef de Cuisine certification. Working knowledge of menu writing, ordering, labor and cost controls. Required Documents Resume

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.

Job DescriptionLooking for an Executive Chef. Must be able to make healthy food. Must be able to manage a kitchen team. Should have a good understanding of the food handling and proper cooking procedures. Please send your resume online.

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements: CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Experience working in a Senior Living Community (Preferred) Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence.

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Skills & Requirements Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements?

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

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Competitive salary Dental insurance Employee discounts Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa is seeking an accomplished Executive Chef to lead the culinary vision across our award-winning resort. This is a key leadership role responsible for driving culinary excellence, innovation, and operational performance while delivering exceptional guest experiences aligned with our winery and resort brand. Position Summary The Executive Chef will oversee all culinary operations, including fine dining restaurants, banquets and events, in-room dining, and seasonal outlets. The ideal candidate is a hands-on leader with a passion for seasonal, locally inspired cuisine, strong financial acumen, and proven experience in a luxury resort or winery setting. Key Responsibilities Provide strategic leadership and direction for all culinary operations across the resort Develop and execute innovative, wine-forward menus that align with South Coast Winerys brand and culinary standards Ensure consistent quality, presentation, and flavor across all outlets and events Lead, mentor, and develop kitchen leadership teams and culinary staff Oversee food cost controls, labor management, inventory, and budgeting to meet financial objectives Collaborate with Food & Beverage leadership, Events, and Sales teams to execute weddings, banquets, and special events Maintain all health, safety, and sanitation standards in compliance with local, state, and federal regulations Foster a culture of excellence, teamwork, and continuous improvement Source high-quality ingredients, emphasizing seasonal, local, and sustainable products Qualifications Minimum of 710 years of progressive culinary leadership experience, including Executive Chef experience Prior experience in a luxury resort, winery, or high-volume banquet environment strongly preferred Strong knowledge of wine-pairing and wine-centric menu development Proven ability to manage food and labor costs while maintaining high culinary standards Exceptional leadership, communication, and organizational skills Culinary degree or equivalent professional training preferred Current food safety certification (or ability to obtain)

Benefits: 401(k) 401(k) matching Bonus based on performance Employee discounts Paid time off Training & development The Executive Chef leads all aspects of food preparation and culinary activities, delivering a culture of hospitality, a high-quality menu, and motivating our staff to provide excellent service to all guests. Responsibilities include planning and directing food preparation and culinary activities, including compliance with nutrition and sanitation regulations and safety standards. You will estimate food requirements and food/labor costs while maintaining the restaurant's revenue, profitability, and quality goals. You will ensure efficient restaurant operation and maintain high production, productivity, quality, and customer-service standards. The executive chef is expected to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and that guests have pleasant dining experiences. Benefits 401(K) with company match Health Insurance with company contribution Dental Insurance Vision Insurance Paid Vacation Paid Sick Leave 1 Manager Meal each day Cell Phone Reimbursement Core Values Respect: Each employee and manager should show respect to one another. With mutual respect throughout the company, every member of the team feels comfortable and as if they belong to the JFAT family. Teamwork: We want all members of our team to work together to provide the best experience for our guests and to always exceed their expectations. Integrity: Do the right thing, even if no one is watching. Always lead by example. Be dependable and follow through on commitments. Essential Functions Promote, work, and act in a manner consistent with JFAT's mission: We create experiences you'll always remember by challenging one another to be great! Coordinate daily back of house restaurant operations. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Plan, organize, supervise, and direct kitchen shifts, food preparation, and culinary activities. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Monitor sanitation practices to ensure employees follow standards and regulations. Schedule personnel for anticipated business activity to ensure that positions are adequately staffed and that labor cost objectives are met. Check the quality of raw or cooked food products to ensure standards are met. Ensure that products are ordered according to predetermined product specifications and received in correct unit count and condition. Fill in for employees where needed to ensure guest service standards and efficient operations. Estimate future needs for goods, kitchen utensils, and cleaning products. Supervise or coordinate activities of cooks and other workers engaged in food preparation. Train employees in proper culinary practices. Appraise kitchen staff performance and provide feedback to improve productivity. Determine how food should be presented and create decorative food displays. Meet with sales representatives to negotiate prices or order supplies. Prepare required paperwork, including forms, reports, and schedules in an organized and timely manner. Control food costs and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Coordinate planning, budgeting, or purchasing for all food operations. Maintain a positive and professional approach with coworkers and guests. Work with the General Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items. Deliver a Culture of Hospitality through superior service to maximize guest satisfaction. Oversee and ensure that restaurant personnel policies are followed and administer prompt, fair, and consistent corrective actions for violations or company policies, rules, and procedures. Promote the brand in the community through word-of-mouth and restaurant events. Implement policies and protocols that will maintain future restaurant operations. Comply with Company policies and procedures. Required Skills/Abilities Ability to think outside the box Strong self-motivation Appreciation and enjoyment of a team environment Attention to detail Availability to work 50-55 hours per week, including nights, weekends, and holidays Education and Experience Manager food safe/ServSafe certification required Minimum of 3 years as an Executive Chef Physical Requirements Ability to stand and walk for prolonged periods Ability to communicate verbally to exchange information Ability to bend, stoop, and reach frequently Ability to use wrists, hands, and fingers to manipulate objects Ability to regularly lift, carry, and place objects weighing up to 50 pounds Ability to work in a loud, hot, and damp environment Compensation: $90,000.00 - $100,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. WHY We create experiences you'll always remember by challenging one another to be great! HOW We treat everyone as we would like to be treated We are open to improving ourselves everyday We support our communities We win and lose as a TEAM We make an impact daily We believe honesty is the best policy WHAT Go the extra mile and give the guest an experience of excellence All ingredients are sourced in the USA Our menu items are (Consciously or Responsibly) sourced to make you feel right at home Our restaurants are designed to grow and build a community We hire people who strive for more We serve delicious and satisfying American cuisine with a touch of fame

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence. Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $75000 - $85000 / year (plus bonus) Top-notch Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Job Summary: The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well. Leadership: Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up. Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel. Work with executive chef in developing and training staff. Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards. Attend and participate in culinary job/career fairs when appropriate. Financial / Labor Costs: Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events. Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events. Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools. Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports. Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff. Culinary: Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol. Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event. Work with pastry team to insure that desserts served are executed properly at events by culinary staff. Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met. Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary. Work with Vice President of Operations and executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots. Work with executive chef on biannual culinary educational training programs. Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes. Administrative: Edit menus for portioning, menu design and other details, making changes to menus as needed. Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system. Assist executive chef in detailed planning and administrative work with special projects. Fulfill all administrative responsibilities of executive chef as need Education/ Experience/ Skills: Strong familiarity with OSHA and all local Department of Health Regulations. Three years senior level or executive chef experience in high-quality, volume-oriented environment. AOS Culinary School graduate or related training, degree in Culinary Arts preferred 3+ years related lead Chef experience Always practice company culture. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability. Perform all reasonable requests from executive team. Attend and participate in all scheduled meetings and training sessions. Know and follow all company emergency and safety procedures. Must be able to communicate clearly and effectively in English. Passionate culinarian with effective palate and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints. Ability to troubleshoot effectively. Detail-oriented with good organizational skills, performing work accurately and efficiently. Demonstrated excellent communication skills, both oral and written. Physical Demands: Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef. Core Responsibilities: Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Manage kitchen to adhere to OSHA and Food Handling Regulations. Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II and III are completed. Efficiently expedite food from front line during meal periods. Follow procedure on portion control - check all food for right price, code amounts, servers' name, food cost control and that the check was rung up properly. Assist in menu and recipe creation, in cooperation with Executive Chef. Other duties as assigned to ensure effective operation of the overall hotel.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Paid time off The Head Chef is responsible for overseeing the entire kitchen operation, including menu development, new creative ideas, food preparation, staff leadership, and cost management. This role ensures that all culinary offerings meet the highest standards of taste, presentation, quality, and safety. The Head Chef leads the kitchen team with creativity, discipline, and a passion for excellence. Key Responsibilities: Supervise all kitchen staff, including hiring, training, scheduling, and performance management. Ensure consistent food quality and presentation standards are upheld at all times. Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients. Maintain strict compliance with health, safety, and sanitation regulations. Control food costs and minimize waste through proper forecasting and portioning. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Lead by example in maintaining a clean, organized, and respectful work environment. Qualifications: Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment. Culinary degree or equivalent professional training preferred. Strong leadership and organizational skills. Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood. Proficiency in kitchen management, inventory control, and cost analysis. Ability to perform under pressure and maintain composure in a fast-paced environment. Excellent communication and team-building abilities. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $70,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. company description It all began with Thos Carson and his father fishing and life revolving around the boat, BearFlag I, and a desire to start something using fresh sustainable seafood. Our doors opened in 2007 and the customers haven't stopped coming since. Our flagship location opened in Newport Beach and we have since opened locations in Huntington Beach and Newport Coast in addition to our sister restaurants Wild Taco and Circle Hook. Our desire to provide our customers with the freshest seafood and amazing customer service is still as strong as it was on day one. We pride ourselves on employing the local kids and some of those kids have now been with us for years advancing in their careers with us. We love what we do and our employees and customers that make it all possible. “there's nothing better than going out in nature, harvesting food with your own hands, and providing it to the people you love”.

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

The Orange County Department of Education (OCDE) serves some of Orange County's most vulnerable student populations and provides support and mandated fiscal oversight to 28 school districts serving more than 600 schools and approximately 475,000 students. In addition to providing direct instruction to students through its own alternative and special education programs, OCDE administers an array of programs and services that are critical to the operations of local school districts and community colleges, facilitating professional development, legal guidance, payroll, career and technical education support, high-speed internet access, Local Control and Accountability Plan assistance and approval, resources for families, and student enrichment. OCDE's vision is that "Orange County students will lead the nation in college and career readiness and success." Department staff are working to achieve this goal in collaboration with educators at all levels of student development, from early childhood through higher education, and in partnership with families, businesses and community organizations. See attachment on original job posting Education and Experience: Any combination of education and experience that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be: • Graduation from high school or high school equivalency test. • Three (3) years of experience preparing and serving food in a food service operation. Licenses; Certificates; Special Requirements: • A current County approved Food Handler's Certificate. • SafeServ Food Production Manager Certificate or equivalent. There are supplemental questions in the application. Please note that the EdJoin system will time-out after a 20-minute period of perceived inactivity. To assist you in the preparation of your application, the supplemental questions are listed here. Your responses should be thoughtful and thorough, and within the limit of 5,000 characters or less. We recommend that you prepare your responses in advance of beginning the application. 1. Please describe your professional experience in food preparation. 2. This role involves training and guiding staff on food preparation, presentation, and safe handling practices for both daily meals and catered events. Provide an example of a time you trained or coached others in a kitchen or catering environment. What was the outcome? Answering supplemental questions give applicants the opportunity to expand on relevant background and helps us better screen applicant qualifications for the position. Incomplete applications, including omission to supplemental questions, could possibly result in not being considered further in the recruitment process for this position. Notice to Applicants: If you require accommodation in the application process, please inform us. Education and Experience: Any combination of education and experience that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be: • Graduation from high school or high school equivalency test. • Three (3) years of experience preparing and serving food in a food service operation. Licenses; Certificates; Special Requirements: • A current County approved Food Handler's Certificate. • SafeServ Food Production Manager Certificate or equivalent. There are supplemental questions in the application. Please note that the EdJoin system will time-out after a 20-minute period of perceived inactivity. To assist you in the preparation of your application, the supplemental questions are listed here. Your responses should be thoughtful and thorough, and within the limit of 5,000 characters or less. We recommend that you prepare your responses in advance of beginning the application. 1. Please describe your professional experience in food preparation. 2. This role involves training and guiding staff on food preparation, presentation, and safe handling practices for both daily meals and catered events. Provide an example of a time you trained or coached others in a kitchen or catering environment. What was the outcome? Answering supplemental questions give applicants the opportunity to expand on relevant background and helps us better screen applicant qualifications for the position. Incomplete applications, including omission to supplemental questions, could possibly result in not being considered further in the recruitment process for this position. Notice to Applicants: If you require accommodation in the application process, please inform us. Comments and Other Information Resumes will not be accepted in lieu of the completed online application. Once you have submitted your application, you cannot go back and make changes. If you need to make changes, you will need to withdraw your application and resubmit prior to the deadline. For any further questions in regards to the position or recruitment process, please contact our office at: ************** Before receiving authorization to work in this position, the individual selected will be required to provide a current negative TB authorization, within the last 60 days, and submit fingerprints for the purpose of conducting a confidential background investigation and record check. The tests are arranged and paid for by OCDE. The Immigration Reform and Control Act of 1986 requires employers to verify the employability of all new employees. Before the Department will finalize an offer of employment, the candidate selected will be required to show original documents which establish both the individual's identity and employment authorization. The candidate must also sign a statement under penalty of perjury regarding his/her employability. We reserve the right to reopen, readvertise, or delay filling this position. AA/EOE/ADA

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. On the job: Able to do orders and use a computer Perform end of month inventory Assist with the preparation and production of food items for all food and beverage areas Responsible for set up, clean up, and organization of all cooking stations with proper supplies products and equipment Prepare menu items in cooperation and collaboration with food and beverage staff Ensure attractive, consistent presentations of food items Accommodate customer requests in a timely manner Bring your own: Excellent people and communication skills Strong attention to detail Willingness to learn and perform 1-2 years of cooking experience preferred Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Golf & Tennis benefits Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Pay Range: $16.50 - $30.00 Arcis Golf 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job DescriptionBenefits: Flexible schedule Training & development Company parties Free uniforms Health insurance Opportunity for advancement Paid time off We are Down To Earth Cuisine Personal Chef Services, and we are looking for a rock star Chef to work with us on a part-time basis taking on several families. This position can grow into full-time as you show us you can "crush it"! Our families are located in places such as San Clemente, Laguna Area, San Juan Capistrano, Coto De Caza, Mission Viejo etc. What you bring to the table, you have a love of all cuisines, a servants heart, and a penchant for great customer service. Your strong creative spark drives you and you dont go a day without exploring a new ingredient, cooking technique or cuisine to keep that drive strong. Your love of serving the public pushes you to provide exceptional service. You are an organization maven, a killer time manager and a stellar communicator. In addition, you have menu writing experience, an exceptional palate, and easily adapt in an ever-changing environment. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule, creating personalized menus for our clients based on dietary preferences. Then they shop, cook and package up to a weeks worth of meals for our clients to enjoy throughout the week. This role offers an opportunity to showcase your culinary expertise. 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. Once you are working 20+ hours a week, we offer healthcare benefits. Requirements: 5 years' experience as a professional chef (would consider 3-4 yrs. DOE). Available 8-20 hours per week (can increase based on performance). Culinary training or certification is a plus. Must be a US Citizen or permanent resident. Responsibilities Create menus for our clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in our client's kitchen. Leave the kitchen spotless before heading to your next client Complete daily client report using our software tools. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

The Chef is responsible for managing the food truck operations with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

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