Chef jobs in Rancho Cucamonga, CA - 1,287 jobs

A UHNW family in Beverly Hills is seeking an experienced, discreet, and professional Private Sous Chef to work in their residence. This is a support position in which you will work alongside the Executive Chef as a team. This Sous Chef would have experience working within a formal, fully staffed home or five-star restaurants; or like to make the transition from a restaurant to a private home. The home operates at a high standard, with a passion for exceptional cuisine, including vegetarian and pescetarian diets. This is a dynamic household, which would require the candidate to welcome last minute menu, guest count and serve time changes. Detailed Duties: Work collaboratively with the Executive Chef, Estate Manager, and others to plan, prepare, and present meals. Ensure all food is prepared to the highest standard, accommodating dietary preferences and allergies. Maintain hygienic and well-organized kitchen spaces. Oversee food stock rotation, inventory, ordering, and storage. Act as the Executive Chef during absences, taking charge of kitchen operations. Participate in menu planning and contribute creative culinary ideas; including events and dinner parties. Provide both FOH and BOH support daily; including table setting, food & beverage service, and kitchen closing procedures. Maintain a positive, professional demeanor at all times; with the willingness to go the extra mile to deliver an exceptional dining experience. Maintain financial records related to food purchases and complete monthly financial reporting. Occasionally assist with culinary operations at other related properties. Remain available for additional tasks as required. Position Elements: Supervision Received: Works under general guidance from the Executive Chef and minimal supervision from the Estate Manager. Judgment & Decision-Making: Independent daily decision-making in line with kitchen operations. Contacts: Maintains close liaison with Estate Managers, colleagues, and suppliers. Learning Curve: Full proficiency expected within 3 months. Qualifications: Experience: Essential: Minimum 3 years in high-quality hotel/restaurant/private kitchen. Desired: 2+ years in a senior chef role in similar environments. Skills: Strong interpersonal and leadership skills. Ability to work on a fast paced, dynamic environment; where we welcome changes to the menu, serve-time, and guest count. Ability to manage pressure during high-demand periods. High standards of hygiene, dress, and conduct. Comfortability working around large dogs. Discretion and professionalism in all matters. Desired: familiarity with Microsoft Word & Excel. Schedule: Monday- Friday with the expectation that the candidate will transition into Wednesday-Sunday schedule after onboarding. Schedule flexibility on weekdays, weekends and holidays, as needed. Compensation: $80,000 - $90,00 Salary, D.O.E. Comprehensive benefits package

As a Sous Chef, you will cook at the highest level as well as lead a culinary team for our Signature Restaurants. In this role, you continually exemplify leadership, development, support and motivation to direct reports; creating a vibrant, positive environment that encourages excellence. You will work well with our front-of-the-house partners to create a collaborative environment; inspiring creativity, teamwork, and ownership required to achieve excellent execution of fine dining for one of our Signature Restaurants. The Signature Restaurants currently include Napa Rose, Carthay Circle, Club 33 and 21 Royal. You Will/Responsibilities... Expertise in all aspects of Culinary Arts, such as butchery, saucier, pastry and modern techniques Superior knowledge in different cuisine styles, such as French, Spanish, Italian, Mediterranean, American regional and Asian The ability to strategically and thoughtfully write and implement seasonally inspired menus Build Teams through trust, collaboration, and education. Effectively communicate the vision of Signature Restaurants Manage cost: Food cost, kitchen labor, etc Able to cultivate and foster strong relationships with fellow Artisans, Farmers, Fishmongers, Ranchers and Foragers You Have/Basic Qualifications... 5 plus years of Culinary Management experience in a fine dining environment Strong written/communication skills Computer skills, especially with Excel Understanding of cost and ability to take ownership of restaurant operations Strong kitchen, organizational, and time management skills Ability to work a flexible schedule with variable shifts and days off in a rapidly changing environment Preferred Qualifications... Superior knowledge of quality ingredients and how to execute fine dining Understanding of Wine pairing and service trends Understanding of Nutrition and dietary preferences Understanding of guest service with possible experience as a bartender and/or server Higher level education Required Education Associate's Degree in culinary arts or equivalent work experience Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at *************************************** #DXMedia #LI-AH3 The hiring range for this position in California is $85,000 - $106,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

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.

- Tarzana, Los Angeles CA Elite Private Chefs is seeking an experienced, discreet Private Chef to serve an elite UHNW family in a high-end private setting. This role involves overseeing all culinary needs for the household, including the preparation of personalized meals tailored to the client's tastes, dietary preferences, and health requirements. A high level of professionalism, adaptability, and respect for privacy is essential. Location: Private Residence in Tarzana Schedule: Part-time; in-home cooking every Monday, with an additional weekday coordinated weekly in advance Compensation: $450-$500/day + grocery reimbursement Household:2 Start Date: ASAP (Test cook required) Key Responsibilities: Follow a weekly schedule provided on Sundays, with in-home cooking required every Monday for weekly lunch and dinner Cook in the home 2 to 3 days per week, leaving prepared meals for scheduled off days Prepare meal in a kosher kitchen, with careful attention to dietary preferences and food safety Accommodate independent household diets, ensuring balanced meal variety Allergies: fish, shellfish, almonds and spinach; prepare all meals dairy-free Prepare chicken-based meals for Mrs. only, ensuring proper doneness and consistency Design menus focused on Italian, Mediterranean, and Asian cuisine, with openness to other cuisines Adapt to a household that frequently dines out, maintaining flexibility and efficiency. Qualifications: Proven experience as a private chef, ideally for high-profile or UHNW households or in high-end restaurant/luxury settings Demonstrated discretion and a strong commitment to client privacy Exceptional cleanliness, organization, and attention to detail Strong foundation in diverse culinary techniques and global cuisines Flexible, proactive, and able to adapt to changing household schedules and needs Friendly, team-oriented professional with excellent communication skills Why Work with Elite Private Chefs? At Elite Private Chefs (E.P.C.), we don't just connect chefs with elite clients-we build lasting, mutually beneficial relationships. As an organization founded by chefs for chefs, we understand the nuances and expectations of both private chefs and elite clients. Here's why working with us is the best choice for your culinary career: Seamless Placement: We handle the logistics, contracts, and negotiations, so you can focus on what you do best-creating extraordinary culinary experiences. We ensure every detail is taken care of, allowing you to focus on your craft. Exclusive Network: By partnering with E.P.C., you gain access to an exclusive network of elite clients who trust us to deliver only the best. As the premier liaison between elite chefs and clients, we ensure that you're at the forefront of opportunities in the industry. Continuous Opportunities: We don't just place you in one role-we strive to continuously grow your career. You'll remain on our exclusive roster, opening the door to ongoing elite placements, and we work tirelessly to expand our clientele, so you'll always have access to exciting new opportunities. Career Growth & Support: We are dedicated to supporting our chefs' professional growth. From industry mixers and educational events to community collaborations and charitable initiatives, we ensure you're constantly evolving and enhancing your skills in an environment that values excellence. Building Long-Term Relationships: At E.P.C., we focus on the bigger picture. We're not just about filling positions-we're about creating lasting relationships between chefs and clients. As we grow, you grow with us, and together, we will set the standard for the finest private chef placements in the industry. We thank you for considering Elite Private Chefs as a partner in your career. Let us help you connect with the right opportunities and elevate your professional journey, while we work to grow our exclusive client base and set the benchmark for excellence in the private chef industry.

We believe every plate tells a story. So, we're searching for an Executive Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you'll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day: Every day is different, but you'll mostly be:● Making every single meal a feast for the eyes and treat for the tastebuds● Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people● Encouraging and addressing guest feedback● Helping our Food and Beverage Director plan events● Working closely with the finance team to forecast, plan and budget What We need from you: ● Degree or certificate in culinary arts ● 5 years' experience as a chef ● Must speak local language(s) ● At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience What you can expect from us: $95K to $105K is the salary range for this role. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401K, and many other benefits to eligible employees. We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family.

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?

Job Description Salary: $85,000-100,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is hiring an energetic and growth minded Executive Chef to lead our CATERING culinary team at CSUN! In this key leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the catering staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. This is an exciting opportunity for an entrepreneurial Culinary professional to join the world's largest food service company (Compass Group) and make a difference at California State University, Northridge. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five 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 chef 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 ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid 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. ********************************************************************************************** Req ID: 1493421 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Description Culinary Operations Lead (Executive Sous Chef) - The "Anti-Restaurant" Kitchen Schedule: Daytime Only | No Late Nights | Moving to Monday-Friday Compensation: $85,000 - $90,000 + Performance Incentives & Event Pay Tired of the 2:00 AM grind? Welcome to the Future of Prepared Dining. We are not your typical "box drop" meal service. We are a high-growth, chef-driven culinary startup that is redefining prepared dining. We provide better-than-restaurant-quality food-think Gjelina or Hatchet Hall quality-delivered to a dedicated, high-retention clientele. We are looking for a professionally mature Executive Sous Chef / Operations Manager to step in as our Lead Operator. This isn't a "clipboard job." You will partner directly with our Founder/Executive Chef to own the kitchen, command the team, and help lead our operations as we scale from a local favorite to a regional powerhouse. Why this is the best move for your career: Elite Quality & Creative Freedom: You'll work with a globally inspired menu that changes every single week. No repetitive "harvest bowls." You'll be working with grass-fed/finished beef, Lumina Farms lamb, and fresh Farmers Market hauls. True Work-Life Balance: We value your life outside the kitchen. No nights. We currently run a Tuesday-Saturday production schedule and are transitioning to Monday-Friday. Ground Floor Opportunity: This is a pivotal hire. As the company scales, this role is designed to evolve into a VP of Operations with leadership pathing as we expand. Culture Over Corporate: The kitchen vibe is fun, high-energy, and collaborative-we listen to music, avoid "clipboard management," and value leaders who are physically agile and lead by example. The Role: As the Lead Operator, you will own the kitchen. While the Executive Chef focuses on brand vision and expansion, you will be the "boots on the ground" commanding the team, managing high-volume batch cooking and plating, and overseeing smart cost controls and inventory management. What we are looking for: Experience: Proven Sous or Executive Sous Chef experience in high-quality, high-volume environments (Fine Dining, Luxury Hotels, or Elite Catering). Mindset: An "Operator First" mentality with zero ego. You should be a smart leader who aligns with a clean, healthy cooking culture. Technical Chops: Proficiency in modern and classic techniques. Experience with batch cooking or high-volume precision is a huge plus. Physicality: You are someone who stays active and leads from the front; the physical demands of a fast-moving kitchen are where you thrive. The Perks: $85k - $90k Base Salary. Signing Bonus potential after an initial 6-month period. Extra Income: Opportunities to earn $400-$500 per event, assisting with our high-end private catering. Professional Growth: Real opportunity for increased responsibility and leadership as the brand expands. Ready to lead a kitchen that values your craft AND your time? Submit your résumé here or email andrew@haakerecruiting.com

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

A Boutique Talent Agency For The Food And Beverage Service Industry, Hotels, Resorts, Country Clubs, Restaurants and Corporate Hospitality Groups. Need Front Of House And Back Of House Staffing? Let Us Take It Off Your Plate.™ Job Description I'm looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candaites must have grand openings experience & have an extensive high-volume restaurant background. Have what it takes? Let's find out. Qualifications · Must have a strong passion for culinary excellence & must take pride in working with quality ingredients. · Must have an in-depth knowledge of Italian cuisine, scartch cooking & fine-dining/gourmet cuisine. · Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures. · Must have full service & high-volume restaurant experience. · Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence. · Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks. · Must be extremely knowledgeable of overall & specific product costs. · Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment. · Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs. Additional Information Benefits: • Competitive compensation • Benefits • Paid time off • Dining discount • Generous bonus potential • Discount on Apple products • Education programs. • Company socials & rewards • Bonus program • Phone coverage • Professional career development & growth opportunities

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

Seasonal Organic Farm-to-Table Cooking Chez Panisse Café Style Gluten Free Home Four Days Thursday to Sunday Lunch and Dinner Leave Self-Serve Breakfast at EOD 8 Weeks Travel Per Year Two Adults and Two Children (Under 10)

We are looking for a Part Time private chef to work 5 days per week. Each day is a Full day. You will work at the clients home. The client is based in Los Angeles. About Biospan & BioCheffing Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. Pay: USD 700 for a Full day. Groceries are reimbursed. How to apply: Please fill out the application form. It will take 1 to 2 minutes.

Bel Air Private Chef with Frequent Travel Location: Bel Air (Los Angeles,) CA (with travel to Italy and Miami as needed, often last -minute) Compensation: Up to $200,000+ DOE + Benefits Package Schedule: Full -time, 5 days per week, with flexibility for travel and schedule changes, often on short notice. Bags -Packed mentality a MUST. Days off each week will not always be the same. LOCAL CANDIDATES PREFERRED - RELOCATION ASSISTANCE NOT OFFERED. APPLICATIONS LACKING RESPONSES to PRE -SCREENER QUESTIONS ARE INCOMPLETE AND CAN NOT BE CONSIDERED. MICHELIN EXPERIENCE IS HIGHLY PREFERRED. CANDIDATES REQUIRING VISA ASSISTANCE CAN NOT BE CONSIDERED. About the Role: We are seeking a skilled and inspired Private Chef to join a dynamic Los Angeles household, supporting a single principal who values health, balance, and exceptional culinary experiences. This role is best suited for a chef with a passion for plant -based and pescatarian cuisine, who can consistently deliver meals that are both nutritious and indulgent, with an emphasis on clean, elegant presentation. In addition to daily meal preparation that supports long, high -energy workdays, the chef will also be responsible for regularly executing elevated dinner parties for 6-8 guests, starting with canapes and through dessert. These gatherings are frequent and require a chef who can curate thoughtful, seasonal menus, manage spectacular plating and timing with precision, and create a fine -dining experience in an intimate, private setting. Key Responsibilities: Plan, prepare, and execute daily meals that focus on healthy, seasonal, and organic ingredients, tailored to the principal's nutritional goals and preferences Create special occasion menus and indulgent dishes with exceptional presentation when requested Ability to seamlessly execute frequent 6-8 person dinner parties for highly discerning palates Demonstrate consistent execution of clean, elegant, and elevated Michelin -level plating across all meals and events, meeting fine -dining presentation standards at all times Adapt quickly to last -minute schedule changes, travel plans, and dietary needs Shop for ingredients or coordinate with trusted vendors to source high -quality, fresh produce and specialty items Demonstrated ability to substitute traditional ingredients (e.g., salt, butter, flour, soy sauce) with clean, health -conscious alternatives while preserving authentic flavor, texture, and overall culinary appeal Maintain a clean, organized kitchen and uphold the highest standards of food safety and hygiene Travel to Miami and Italy and other locations for stays with ability to adjust menus based on local ingredients/cultural influences Collaborate with other household staff to ensure a seamless and discreet dining experience Keep detailed records of meal preferences, allergies, and nutritional considerations Qualifications: Proven experience as a Private Chef, ideally for a high -profile individual or household for 5+ years Deep experience in plant -based and pescatarian cooking Background in Michelin -starred kitchens or equivalent fine dining experience is a significant plus Strong knowledge of nutrition, clean eating, and modern dietary trends Able to balance consistency with creativity, offering variety while honoring dietary principles Comfortable with changing routines, evolving priorities, and frequent travel Discreet, respectful of privacy, and committed to maintaining confidentiality Culinary degree or equivalent professional training preferred Valid passport and ability to travel internationally Personal Qualities: Calm, cool, and collected-unflappable under pressure Highly organized and self -motivated Approachable with a positive, can -do attitude Passionate about health, wellness, and delivering memorable culinary experiences Strong communicator who can take initiative and feedback with professionalism Compensation & Benefits: Competitive salary Up to $200K+ DOE + Benefits Travel accommodations and expenses covered when needed Opportunity to work in beautiful locations with a respectful and appreciative principal Supportive and professional household team

Private Chef Contract: Full-time, 6-month contract (potential to extend in Wyoming) Salary: $165,000-$195,000/year USD (DOE) Accommodation: Not provided (live-out in Los Angeles) Start Date: ASAP Guests: Family of 4 (2 adults, 2 young children) Transport Requirement: Driver's license preferred : We are seeking a flexible, warm, and experienced Private Chef for a dynamic young family of four based in Los Angeles. This full-time, six-month live-out position caters to two adults and two small children (ages 5 and 2). A potential long-term opportunity may follow in Jackson, Wyoming as a live-in role after the initial contract and once the family relocate. The family lives in a gluten-free household due to a wheat allergy and requires a chef who is highly skilled in gluten-free cooking. Their preferred cuisines include Asian, Italian, French, Mediterranean, and modern global styles. The successful candidate must have a deep understanding of healthy, flavourful food and excellent knowledge of ingredients and preparation techniques to meet both adult and child dietary needs. You will be responsible for breakfast, light and healthy lunches, and more refined dinners served at 6 PM. Lunch may include items such as fresh salads, sushi, sandwiches, or light charcuterie, while dinner is expected to be more polished. The chef must be confident in creating attractive, nutritious meals for children and accommodating one adult's preference for lighter fare. No staff meals are required. The kitchen is professionally equipped, and the chef is expected to maintain a high level of organisation and cleanliness at all times. Candidates should possess strong hygiene habits and be capable of handling all kitchen-related duties independently, including menu planning, sourcing, and stock management. Personality is key for this role-the family seeks a chef who is professional yet personable, relaxed but focused, and a natural fit for a home with young children. Although the client expresses a preference for female chefs due to family comfort, they are open to all genders. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network 👉 Click Here Create a free PDF Chef portfolio with our online tool and upload it 👉 ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef Agreement This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

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 chefs to join our growing team. 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: Part-Time Availability: one-two weekdays, with occasional weekends Culinary training or certification is a must. 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. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). 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.

Mostly Plant-Based Athletes Diet Body Healing/Recovery Food Awareness 100% Organic Sourced Clean Food with Source Verification Five Days Monday to Friday *Variations Mostly Lunch and Dinner *Variations Some Events and Entertaining with Elevated Food Plan Travel Required - Two Months Annually Two Adults

We're hiring a Part Time private chef. Each day is a Full day. You will work at the clients home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work 5 days per week for roughly. Each day is a Full day. You will work at the clients home. The client's is based in Los Angeles. Pay: USD 700 for a Full day. Groceries are reimbursed. You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Job DescriptionBenefits: Company parties Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Training & development 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.