Chef jobs in Sacramento, CA - 162 jobs

ABOUT OUR COMPANY Zellah Collection is committed to delivering genuine, unscripted hospitality that resonates with each guest's unique experiences. Inspired by the ethos of 'one who knows the path,' we aim to reflect a deep understanding of our guests' unique journeys in every interaction. We focus on crafting personalized, memorable experiences that go beyond expectations and leave an enduring impression on all we serve. JOB OVERVIEW Element is a well-loved, locally rooted restaurant in historic Sutter Creek, serving both destination travelers and a strong local community. This is a rare opportunity for a creative, ownership-minded Head Chef to lead a kitchen where your voice, vision, and leadership truly matter. Sutter Creek is 1 hour southeast of Sacramento, offering a relaxed pace, a strong local community, and access to regional agriculture and wine. Element offers real influence over menus, specials, and seasonal direction, along with the chance to build systems and standards that last. You'll work closely with a collaborative ownership team that values thoughtful food, smart costing, and sustainable operationsat a pace that supports excellence without burnout. This role is ideal for a chef who wants to run a kitchen like it's their own, take pride in consistency and margins, and be part of a restaurant deeply woven into its community. KEY RESPONSIBILITIES Lead all kitchen operations, including menu development, execution, and quality control. Create seasonal, creative dishes that reflect the region and Element's approachable style Manage food costing, recipe development, portioning, and pricing to meet target margins Oversee ordering, inventory, and vendor relationships Hire, train, schedule, and lead BOH staff with professionalism and consistency Maintain health department compliance, cleanliness, and food safety standards Collaborate with ownership on the evolution of the restaurant, menus, and guest experience QUALIFICATIONS Proven experience as a Head Chef, Executive Chef, or Kitchen Lead Strong command of food costing, labor management, and kitchen financials Ownership-minded, business-savvy approach to kitchen leadership Experience building systems, recipes, and standards-not just executing them Hands-on leadership style with the ability to motivate and retain a small team Comfortable working in a small-town, high-touch hospitality environment Education: Culinary training or equivalent experience preferred Licenses: Food Safety Manager Certification Experience: 3+ years of kitchen leadership with food costing and team management BENFITS Salary range, depending on experience Performance-based bonus potential Culinary Event Bonus Program A leadership role with meaningful creative and operational influence Paid vacation 401 (k) CLASSIFICATION This position is classified as non-exempt under California wage and hour laws and is eligible for overtime pay in accordance with applicable state and federal regulations. HOW TO APPLY Please email your resume to ********************* and a brief note about your culinary philosophy or leadership style. WORK LOCATION In person

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations and supervising chefs and their specific areas. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS This is a people focused role with hands-on management of all areas and walking the spaces prior to the events to ensure the highest quality. This role should focus on teaching and growing the Chefs in your employ Providing the highest quality food to our clients with a seasonal menu and specials to engage the guests with our variation, originality and always seeking to wow our guests. Implements and enforces all departmental and organizational policies and procedures. Assure staff compliance with all standards, policies, and procedures and safety rules. Provides guidance and direction to provide the tools and training needed by their work areas. Managing associates utilizing the culinary team through planning and scheduling of menus for their areas, cost cards, work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Analyze menu and food costs for all kitchens and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare in partnership with the GM and Finance annual budgets and ensure all fiscal responsibilities are met. Prepare in partnership with the GM, Client, Suites & Concessions Manager menu items and monitor feedback from guests from these areas. Oversees inventory management to assure all outlets are always adequately supplied. Performs end of month inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and record keeping and company standards. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast and entered hours, minimal overtime and that the Chefs are entering schedules 14 days or more in advance into the ABI system and chefs are approve and submit payroll for their kitchen by the deadlines. Monitor the Scheduling of temps as needed as verify hours are submitted by the chefs for weekly payroll. Must communicate and work closely with General Manager, Warehouse, and Clients on events needs and menus. Crosstrain those within the culinary department while growing, encouraging, reinforcing, and supporting your peers and team. This is a hands on people management position. Conducts in person interviews and tastings for future Sous Chef openings. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Performing additional related duties, tasks and responsibilities as required. Ongoing onsite team meetings, meetings with the health department during inspections, client planning and reoccurring meetings, and departmental meetings Present for events and premium area walks. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum five (5) years of experience as an Executive Sous Chef in a high-volume full-service food operation. Proven track record in improving kitchen efficiency, quality, food, and labor costs. Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Must have excellent managerial, financial analysis, team building and communication skills/customer service. Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Proficient in Microsoft Word, Excel, and PowerPoint. Flexible to work extended hours due to business requirements including nights, weekends, and holidays. Open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Competitive salary range of $120,000 - $125,000 plus bonus potential, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Golden 1 Center - Sacramento Kings (Sacramento, CA) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

, NAPA VALLEY Imagine standing where dawn first breaks over Napa Valley-where the sun's earliest rays illuminate vineyard rows and endless possibility unfolds. This is The Elene, Greek for "shining light." Opening July 2026, The Elene is a 50-room luxury resort where elegance meets intimacy in Wine Country's most elevated form. We're not building another hotel. We're creating a place where comfort invites you to be exactly who you are-where culinary artistry, radical connection, and the soul-stirring beauty of Napa converge into something genuinely transformative. THE EXPERIENCE Under the culinary direction of an acclaimed chef, our food and beverage program celebrates landscape and community through Italian technique and Napa terroir. A chef-driven restaurant. An artisan cafe pulsing with morning energy. Poolside moments enhanced by thoughtful service. Event spaces that hold everything from intimate gatherings of 40 to vineyard-view celebrations for 250. But the real magic? It's in how we frame nature. How we build opportunities for unprecedented fun and vulnerability. How we prioritize human connection over flash and formality. With a stabilized Average Daily Rate exceeding $900, The Elene represents conscious luxury at its finest-deliberate, impactful hospitality where excess has no place and every detail serves the guest experience. MOSAIC HOTEL COLLECTION The Elene joins the distinguished Mosaic Hotel Collection-a family of Northern California boutique properties including El Dorado Hotel in Sonoma, North Block Hotel in Yountville, The Madrona in Healdsburg, Olema House in Point Reyes, and Campos Polanco in Mexico City. Under the stewardship of Palisades Hospitality Group, each Mosaic property reflects an authentic connection to the place. The Elene will illuminate Napa Valley's essence like nowhere else. WHY THIS MATTERS This is a once-in-a-career opportunity to build something extraordinary from the ground up. To be part of a pre-opening team that doesn't just serve guests-we create the conditions for magic to happen. For friendships to grow. For people to feel alive and present. For moments that linger long after departure. If you're drawn to hospitality as craft, inspired by the wine country's natural beauty, energized by the challenge of opening a world-class property, and ready to help us bring the first light to Napa's newest destination-let's talk. We're looking for collaborators who are considered in their approach, human in their interactions, and alive with curiosity. People who understand that real luxury is quality time and meaningful exchanges. Who knows that the best hospitality suggests rather than prescribes. Ready to find your light at The Elene? POSITION OVERVIEW The Executive Chef is the culinary leader responsible for all food production, kitchen operations, and culinary team development across The Elene's multiple outlets. Reporting to the Managing Director and working in close partnership with Consulting Chef, the Executive Chef ensures exceptional food quality, operational excellence, financial performance, and team leadership worthy of a world-class Napa Valley property. This position requires a sophisticated culinary professional who can execute at the highest level, lead with warmth and accountability, manage complex operations efficiently, and build a culinary team culture rooted in craft and hospitality. This is a hands-on leadership role requiring both strategic thinking and daily presence on the line. This is a pre-opening position requiring 16+ weeks of intensive work before opening, followed by hands-on leadership through ramp-up and stabilization. Please see the complete Job Description attached for full details. QUALIFICATIONS Required: Minimum 5 years progressive culinary experience in high-end restaurants or luxury hotels Minimum 2 years as Executive Chef, Chef de Cuisine, or Senior Sous Chef in upscale environment Proven ability to execute refined, ingredient-driven cuisine at high volume Strong understanding of Italian cuisine, techniques, and ingredients (given concept partnership with Matthew Accarrino) Demonstrated financial acumen: food costing, inventory management, P&L impact Pre-opening or opening team experience strongly preferred Culinary degree or formal apprenticeship preferred (or equivalent hands-on experience) Current Food Handler and ServSafe Manager certifications Strong leadership skills: ability to build, train, and motivate kitchen teams Excellent organizational and time management skills Ability to work calmly and effectively under pressure Must be able to work flexible schedule including early mornings, late nights, weekends, and holidays Preferred: Experience in Napa Valley or similar wine country markets Hotel culinary experience (multiple outlets, banquets, IRD) Pre-opening experience for luxury property Relationships with Northern California farmers, ranchers, and specialty purveyors Experience with seasonal, farm-to-table cooking Catering/banquet experience at scale (100+ guests) Mentorship or training under notable chefs Media or culinary competition experience Personal Attributes: Deep passion for food, ingredients, and culinary craft Humble confidence: skilled but eager to learn Warm leadership style that earns respect through skill and character Thrives in fast-paced, high-expectations environment Team-oriented; understands great cuisine requires great collaboration Adaptable and solution-oriented High integrity and accountability Embodies Palisades Hospitality Group values: Community, Purpose, Empowerment, Progress, Character, Craft Excited to work in partnership with Consulting Chef and implement shared culinary vision PHYSICAL REQUIREMENTS Ability to stand and work on feet for extended periods (10-14 hours) Ability to lift and carry up to 50 lbs regularly Ability to work in hot, humid kitchen environments Manual dexterity for knife work, cooking, and plating Ability to work in walk-in coolers and freezers Sensory requirements: taste, smell, sight (for quality control and cooking) Ability to move quickly and safely in busy kitchen environment COMPENSATION & BENEFITS Competitive salary commensurate with experience (range: $125,000 - $150,000+ depending on qualifications) Performance-based bonus structure tied to culinary quality, financial performance, and team development Comprehensive health, dental, and vision insurance 401(k) retirement plan Paid time off (vacation, sick, holidays) Complimentary meals during shifts Employee hotel and restaurant discounts across Palisades Hospitality Group properties Professional development opportunities including stages, culinary events, and continued education Career growth opportunities within PHG portfolio Relocation assistance available for qualified candidates Opportunity to work alongside acclaimed Consulting Chef

SALARY RANGE: $110,000-$125,000 DOE. The F&B Outlets Executive Sous Chef is responsible for managing the daily operations across all meal periods and all outlets. They are well prepared regarding quality, consistency, visual appeal, taste and food cost. The F&B Outlets Executive Sous Chef provides leadership, training, and operational direction to the outlet culinary teams and serves as the acting Executive Chef when required. They are also responsible for driving food quality, control food and labor costs, while maximizing guest satisfaction. Primary Responsibilities Assist Executive Chef in running all F&B outlets kitchens. Work with the Executive Chef to create and implement all menus. Maintain high culinary standards in food preparation, presentation, and flavor profiling. Assess food portion size, visual appeal, taste, and temperature of items served. Monitor quality of all food products and presentation. Ensure daily line checks are consistently performed to the quality standards and recipes. Coordinates efficient productivity of meal period execution to the desired business volumes. Check food purchases for proper ordering, quality, quantity, and price structure. Ensure compliance with requisition and inventory procedures. Proficient in menu engineering to desired budget food cost %. Inspecting labor cost daily and ensuring future schedules are completed timely and within budget. Coordinate production schedules, station assignments, and shift planning. Conduct staff performance reviews in accordance with Silverado Resort standards. Ensure schedules are completed timely and within labor standards. Must be effective in handling problems, anticipating, preventing, and solving problems as necessary. Provide coaching, development, and mentorship to promote skill growth and retention. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Know and enforce all local health department sanitation laws. Must adhere to the company's Service culture - 4 Keys to creating guests for life. Required Qualifications 5-7+ years of progressive culinary experience in a luxury resort, or multi-outlet environment. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Work Conditions and Schedule Long hours are sometimes required. Days, nights, weekends, and holidays required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. SVR Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Willett Arms, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Premium Country Pubs. We craft food and drink into something truly special. Picture beautiful interiors in stunning locations, and great tasting food. If you're passionate about all things premium, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Job Description Located in the heart of the historic Central Valley wine region, Woodbridge Golf & Country Club is a private, 27-hole championship golf course with golf practice facilities, tennis and pickle ball courts, a new state-of-the-art fitness center, a full-size swimming pool and an expansive clubhouse that offers casual and fine dining to its members and privately-booked events. In addition to an active golf and tennis schedule of events, the Club also offers various sports and recreation lessons, classes, along with many social events and daily dining. Founded in 1924, the dedicated staff has provided first-class hospitality to the members and their guests for nearly 100 years. The service, setting, safety and convenience are unparalleled, and the camaraderie between the members, guests and employees truly sets Woodbridge Golf & Country Club apart from other clubs in the area. More information can be found on the club's website: ********************* The Executive Chef Role: Woodbridge Golf & Country Club has an immediate opportunity for an experienced Executive Chef with a passion for excellence in the Culinary Arts. The successful candidate will have 4 or more years of Executive Chef experience with a strong background in club, resort or hotel food operations; a successful track record of profitable food operations in excess of $2 million in revenues; a work history of stable tenure; familiarity with budgeting while pursuing quality and service goals; conversant with planning, budgeting, and promoting member dining services; understand current trends in fine and casual dining; and demonstrate innovation and creativity in menu preparation. A focus on member satisfaction is essential. The Executive Chef is responsible for supervising all food production for the dining rooms, banquet events and other functions. This leadership role supervises culinary staff, and guides, mentors, teaches and develops team members. Daily duties include assisting with food production tasks as needed; ordering and inventorying food; personally designing menus for all service times and special events; and ensuring quality and cost standards are consistently attained. The successful candidate will possess extensive knowledge and experience in HR procedures. The Executive Chef is responsible for reviewing and prioritizing kitchen maintenance schedules and projects, and ensuring all support and service is conducted and fulfilled in a manner consistent with the standards, goals, and objectives of Woodbridge Golf & Country Club. The Executive Chef reports to the Food & Beverage Director and must have an excellent working relationship and team-focused mentality to coordinate well with all members of the management team. The Executive Chef will participate with various committees and member groups as required. Physical Requirements: • Ability to work in a fast-paced environment • Ability to work various shifts including weekends, holidays and special events. • Ability to work 40 hours per week or more depending on business needs. • Ability to be continuously mobile on the floor for an entire 8-hour shift or up to 12 hours during special events or as business demands. • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach • Ability to grasp, bend, and stoop: push, pull, or carry heavy loads weighing up to 50 lbs. • Continuous repetitive motions. • Work in hot, humid and noisy environment. Qualifications: • Bachelor's degree or similar in Culinary Arts, or other Hospitality Management disciplines, or 4 years food production and management experience. • 6 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. • Certification from American Culinary Association or other professional hospitality association. • Food safety certification Supervises: Sous Chefs; Culinary Team; Kitchen Staff Compensation: Excellent compensation package provided to include competitive salary commensurate with experience, bonus opportunity, Medical, Dental, Vision and Life Insurance Package, 401K, Vacation/Sick, and employee meal program. Submittal Guidance: No phone calls please. Interested candidates should send an email with attachments to include a cover letter, resume, salary requirements and references with the Position Title in the Subject Line to: ADP/Workforcenow Woodbridge Golf & Country Club Gold Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status and other legally protected characteristics.

Full-time Description OBO Italian Table and BarA Selland Hospitality Group Restaurant OBO Italian Table and Bar is a great place to thrive and grow, offering employees a chance to build a career while doing what you love. Our team members embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement and take pride in everything they do. Benefits & Perks of working for our team: $71,000-$84,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Requirements Position Summary: The Sous Chef is responsible for maintaining the Kitchen's overall efficiency and organization of its hourly team to meet the demand of the Restaurant's services. In addition, the Sous Chef must ensure that the Restaurant's food quality & customer satisfaction continue to meet or exceed the Restaurant's standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared, and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times and exudes professional leadership at all times and in all instances. Required Job Skills: 2 + years of previous experience as an Executive Chef or Sous Chef in a full-service or Café style restaurant is a must!! Must have quality knife skills and work safely. Excellent knife skills Able to communicate verbally in an articulate manner. Has prior experience training team members. Extensive knowledge of safe food handling Must be able to work varied hours/days as business dictates- Candidates will not be considered unless they have open availability. Must be at least 18 years of age Must have reliable transportation to work. COME BE A PART OF OUR TEAM! HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. Thank you for considering a career with Selland Hospitality Group! Salary Description $71,000 to $84,000 per year

Job DescriptionDescription: At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. Sous chefs work directly with the head chef to lead the team and ensure excellent service. Desired Attributes A clear and strong passion to prepare and learn about all aspects of food Enthused to be a part of a team, as well as the ability to work independently when necessary Ready to take on new challenges Full availability on evenings, weekends and holidays Emotionally aware Ability to multitask and communicate effectively Have full knowledge of all proper food storage, holding, heating, cooling and food handling Have a positive attitude Are able to receive, teach and implement constructive criticism Ability to work with speed and efficiency while maintaining workplace safety Basic ordering knowledge Basic managerial organizational skills Requirements: Physical and Mental Needs Able to stand, walk, and be on your feet for prolonged periods Able to read and follow written English instructions Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance Able to move 165 pounds, using appropriate techniques and tools Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors Able to comply with and enforce all health, safety and personal hygiene policies and standards Responsibilities Write Prep-lists Proper Ordering Establishing and reinforcing standards Ensuring the overall flow of service Managing team performance, giving positive and constructive feedback Write Daily Log - note specifics throughout the shift Check-in all orders, ensuring product quality and that it matches the invoice Tasting all items prepared in the kitchen, including Line/Station checks Clean, maintain and perform preventative maintenance on the smoker Assist the kitchen and butcher team Ability to build a fire and maintain it for the smoker Direct team to ensure proper meat pars through service by organizing, packaging and rotating proteins Taste & test all smoked meats Manage maintenance and cleanliness of all kitchen equipment

Job Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and

Salary $84.68 - $124.03 Daily Job Type Part Time Non-Career Job Number 009024-26-YPCE Department Youth, Parks & Community Enrichment Division Camp Sacramento Opening Date 01/01/2026 Closing Date 6/30/2026 11:59 PM Pacific * Description * Benefits * Questions THE POSITION NON-CAREEER PART TIME/SEASONAL Employment dates for this position are from May 2025 to October 2026 DEFINITION: Under direction, responsible for the efficient operation of the dining hall, kitchen, and food preparation at Camp Sacramento; maintain quality control of all meals, food inventory, recordkeeping, food service equipment, and supplies; and, supervise all food services staff. DISTINGUISHING CHARACTERISTICS Employees in this classification are non-career. Incumbents can work up to 1040 hours per year. The Camp Chef oversees a food service operation and provides training to subordinate staff. The Camp Chef is distinguished from the lower level class of Assistant Camp Chef in that the Camp Chef class is assigned more complex responsibilities and supervises assigned staff. SUPERVISION RECEIVED AND EXERCISED General supervision is provided by the Camp Manager. Responsibilities include the indirect supervision of the Assistant Camp Chef and other lower level personnel. ESSENTIAL DUTIES AND RESPONSIBILITIES ESSENTIAL DUTIES AND RESPONSIBILITIES: The following duties are typical for this classification. Incumbents may not perform all the listed duties and/or may be required to perform related duties as needed. * Supervise, schedule, and coordinate the work of food service staff in preparing and serving main dishes, meats, salads, desserts, and baked goods using ovens, stoves, and other kitchen equipment with minimal waste. * Perform a variety of tasks to prepare food to be cooked and served, including cleaning, chopping, weighing, and measuring ingredients. * Ensure the dining room, food preparation areas, and equipment used in preparing food are kept in clean, sanitary, and in proper working condition. * Maintain high standards of sanitation and safety in the preparation and serving of food. * Sanitize food preparation equipment and food preparation areas. * Order and maintain inventory of food and supplies. * Create meal menus with Camp Manager. * Participate in all Camp Sacramento cleanup. * Follow staff policies and procedures. QUALIFICATIONS QUALIFICATIONS: Knowledge of: * Principles and practices of supervision and training. * Operation of commercial cooking equipment. * Principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity. * Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas. * Proper food handling techniques. * Principles of menu planning and modifications for special diets. * Operation of commercial cooking equipment. Ability to: * Supervise, plan, coordinate, assign, and review the work of staff. * Train staff in proper methods of food handling, food preparation, and cooking techniques. * Follow and/or adjust formulas and recipes for food preparation in large quantities. * Plan and carry out the work of a given menu. * Order food and supplies in the correct quantity to meet menu requirements. * Prepare quantities of food required with minimal waste. * Maintain personal hygiene. * Establish and maintain effective working relationships. * Perform physical work. * Understand and carry out oral and written instructions. * Read, write, and speak English at a level necessary for satisfactory job performance. EDUCATION AND EXPERIENCE Education: None required. Experience: Six (6) months experience preparing food in a cafeteria or restaurant. OR Completion of a certificate from an accredited food management or culinary school. PROOF OF CERTIFICATION Should certification and/or license be used to qualify for this position, then proof of said certification and/or license should be submitted with your application and will be required at the time of appointment. License or Certificate: Possession of a valid California Class C Driver License and Servsafe certification are desirable. SPECIAL QUALIFICATIONS Age: Must be at least 18 years old by time of appointment. Assessments: If considered for appointment, candidates must: * Pass a physical and a criminal background check. * Pass a tuberculosis screening test. Training: * Successful candidates must participate in a mandatory staff training that is typically conducted in late May or early June of each year. * This position is designated as Mandatory Reporter; completion of Mandatory Reporter training is required within two weeks of appointment. Transportation: Successful candidates must provide their own transportation to the Camp Sacramento site. PHYSICAL DEMANDS AND WORK ENVIRONMENT: The conditions herein are typically required of an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Physical Requirements: Work duties require the ability to exert physical effort, typically involving walking, bending, stooping, and standing for extended periods of time on hard surfaces; and, lifting and carrying materials and objects weighing up to 50 pounds. Environmental Conditions: Employees must be able to work outside in various types of weather, terrains, and elevations; exposed to cold weather conditions. Working Conditions: Camp Sacramento is situated in the Eldorado National Forest located in Twin Bridges, California. Employees are required to reside at Camp Sacramento May to August, with the possibility to extend through September. Employees in this position are required to work weekend and night shifts. THE SELECTION PROCEDURE Please note, the City of Sacramento's preferred method of communication with applicants is via e-mail. As such, please ensure you verify the e-mail address on your application, and check your e-mail frequently, including your spam and junk folders. All e-mail notifications can also be accessed through the governmentjobs.com applicant inbox. 1. Application: (Pass/Fail) - All applicants must complete and submit online a City of Sacramento employment application by the final filing deadline; * Employment applications must be submitted online; paper applications will not be accepted. * Employment applications will be considered incomplete and will be disqualified: * If applicants do not list current and past job-related experience in the duties area of the "Work Experience" section. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). * If "see resume" is noted in the "Work Experience" section; a resume will not substitute for the information required in the "Work Experience" section. * Proof of certification and/or license should be submitted online with your application. Proof of certification and/or license will be required at time of appointment. * Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. * Supplemental documents such as resume, cover letter, and proof of education are highly preferred and recommended at the time of application submission. Documents should be submitted to the City of Sacramento Employment Office as attachment(s) via online with the employment application or emailed to *******************************. If submitting via email, please include your name and Job # 009024-25-YPCE-2 on your documents. 2. Supplemental Questionnaire: (Pass/Fail) - In addition to the City of Sacramento employment application, all applicants must complete and submit online responses to the supplemental questionnaire to the City of Sacramento Employment Office by the final filing deadline; * Responses to the supplemental questionnaire must be submitted online; paper questionnaire will not be accepted. * Incomplete supplemental questionnaire will not pass the review process; omitted information cannot be considered or assumed. * A resume will not substitute for the information required in the supplemental questionnaire. 3. Screening Committee: (Pass/Fail) - All applications received by the final filing deadline will be forwarded to the hiring department for review. The hiring department will select the most competitive applications for further consideration. Human Resources will only evaluate employment applications for the minimum qualifications, as stated on the job announcement, for applications selected by the hiring department. 4. Hiring Interview: Those candidates determined to be the MOST QUALIFIED will be invited to participate in an interview process coordinated by the hiring department. There will be no eligible list established, as positions will be seasonal and/or part-time. A hiring interview is not guaranteed. 5. Conditional Hire: Upon receipt of a conditional offer, the selected candidate must complete and pass LiveScan/fingerprinting. If applicable, candidates may also need to pass a pre-employment medical exam, controlled substance and/or alcohol test, and possess any required licensure or certification prior to receiving a start date from the Department. Failure to meet these prerequisites will be grounds for withdrawal of your conditional offer of employment. QUESTIONS: For questions concerning this job announcement and the application process: * Please visit **************************************************** for a comprehensive, step-by-step guide to the application process. * For technical support between 6 AM - 5 PM PT, contact Live Application Support at ************. * Visit the City of Sacramento Human Resources Department website at *********************************************** * Send an email to *******************************; or * Call the Human Resources Department at ************** This position does not have Benefits. Pension Reform Act The City of Sacramento is covered by the California Public Employees' Retirement System, and as such, must adhere to the California Public Employee's Pension Reform Act (PEPRA) of 2013. Please note that the provisions within this act may affect or impact an applicant's eligibility and/or selection for open vacancies at the City of Sacramento. Equal Opportunity Employer The City of Sacramento is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation. 01 APPLICATION: I understand my application must meet the minimum qualifications for consideration of employment with the City of Sacramento. The experience I list in the duties area of the "Work Experience" section of the employment application will be used to determine if I meet the minimum qualifications as stated on the job announcement. A resume, responses to the supplemental questions requiring a narrative response, employment history listed elsewhere in the application or attachments will not substitute for the information required in the "Work Experience" section of the employment application. Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). Please refer to the City of Sacramento's Applicant Resources Page for Screening Instructions: ********************************************** * Yes 02 PROOF OF CERTIFICATION: To qualify for this classification you may use experience or certification as listed in the substitution option to provide required knowledge, skills, and abilities. I understand proof of certification, should be submitted with my application and will be required at the time of appointment if I am using certification to qualify for this position. * Yes 03 CERTIFICATION CONFIRMATION: If I am using a certification to qualify for this position, I attest I possess or will possess certificate of completion from an accredited food management or culinary school by time of appointment if I am selected for this position. * Yes * No 04 SUPPLEMENTAL QUESTIONNAIRE: The answers to the questions below will be reviewed by the hiring department along with the information provided in your employment application. Therefore, your answers must be consistent with your employment application information (especially in the "Education" and "Work Experience" sections), must be unambiguous, and must contain sufficient but concise detail and organization. A resume will not be accepted in lieu of completing this Supplemental Questionnaire. Lack of clarity, incomplete or inconsistent information, and/or disorganized presentation may negatively affect the hiring department's review of your Supplemental Questionnaire. I understand and agree to the above instructions. * Yes 05 I understand that I am required to live on-site in Twin Bridges, CA for the duration of the family camp season from May to August, with the possibility to extend through September. * Yes Required Question

Head Chef for Modern Mexican Food Trucks (Bilingual: English/Spanish) We are seeking a highly skilled and motivated Head Chef to lead and manage our growing line of food trucks, specializing in Modern Mexican cuisine. This is an exciting opportunity to help shape the future of our business while ensuring recipe consistency and high-quality standards across multiple trucks. Key Responsibilities: Oversee food recipe , preparation and process consistency for all food trucks Write professional recipes with exact ingredients and measurements in English. Train cooks to ensure uniformity in food preparation across all shifts. Manage food inventory and build strong supplier relationships. Maintain high standards of food safety and hygiene (Manager's Food Handler's Permit required). Maintain and evaluate menu offerings and report changes in market trends to ownership. Work closely with ownership to manage ingredient sourcing, continuously evaluating the quality and price. Dictate how ingredients and meals should be prepared, including cuts, portion sizes, temperatures, and plating for the finished product. Manage kitchen staff, including hands-on food preparation and day-to-day operations of all food truck kitchens. Monitor changing food costs and profitability of menu offerings, adjusting where necessary. Handle financial planning for kitchen operations, including staff budgeting, managing inventory, and maintaining aging equipment (including truck maintenance). Observe customer dining habits and recommend changes to portion sizes or menu items when necessary based on customer feedback. Assist in creating kitchen policies and protocols, conducting performance reviews, and interviewing, hiring, and firing future kitchen staff. Requirements: 5+ years of professional restaurant experience (food truck experience is a plus). Bilingual in English and Spanish (must be able to write recipes in English). Ability to work 5-6 days a week (up to 10 hours per day) during initial training period, with a flexible 5-day, 8-hour schedule after training. Strong leadership skills to train and oversee a growing team of cooks. Compensation & Benefits: Full - Time Free Lunch During Shifts Optional 401K Benefits After 18 months of exceptional performance, the opportunity to become an owner-operator. Join us and help shape the future of our rapidly growing Quick Service Food Truck business!

About Us Interlude Kitchen and Bar is a new restaurant in Elk Grove from the team behind Prelude Kitchen & Bar and Zinfandel Grille offering a modern American menu with French and Italian influences, a true farm-to-table philosophy, and signature wood-fired dishes. The menu is complemented by a curated wine program and handcrafted cocktails, all served in a refined yet welcoming setting Are you prepared to become an integral part of a team, rather than just clocking in for another job? Embrace the opportunity to be part of a dynamic team that provides not just a paycheck, but a comprehensive package of advantages such as: Tips: Back of House team members participate in a tip share Health Insurance: We care for your wellbeing Training and career growth opportunities: Evolve professionally Paid Sick Time Off: Rest and recuperate when needed 401(k): Invest in your future Dining discounts: Enjoy our culinary delights Here at Interlude Kitchen and Bar we are not just a restaurant but a community. We are steadfast in our commitment to delivering outstanding hospitality, both to our cherished customers and, crucially, our team members. We're not just co-workers, we are family. By fostering a nurturing environment for our staff, we believe this sense of genuine care cascades naturally onto our customers, making their experience unforgettable. We're offering you more than a chance to work; we're inviting you to thrive in an inclusive environment where your skills are valued, your knowledge is expanded daily, and your capacity to deliver exceptional hospitality is continually enriched. Join us at Interlude Kitchen and Bar, where opportunities aren't merely provided-they are cultivated. Sous Chef Job Description: As a Cook at our establishment, your role extends beyond simply preparing food. You are the backbone of our kitchen, creating delightful meals, preparing customer orders, maintaining a pristine workspace throughout the day, adhering to health and safety regulations. A keen eye for detail, consistency in following recipes, accommodating customer requests, communicating effectively with your teammates, and presenting dishes with visual appeal are all integral to this role. Responsibilities of a Sous Chef: • Leads kitchen team in chef's absence • Assists with inventory and ordering • Assists on the line during service • Assists with food prep • Provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating • Oversees and organizes kitchen inventory and ingredients • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance • Keeps cooking stations stocked, especially before and during prime operation hours • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns • Supervises all food preparation, presentation to ensure quality and restaurant standards • Supervises cleaning and food safey to ensure quality and restaurant standards • Works with executive chef and chef de cuisine to maintain kitchen organization, staff ability, and training opportunities • Verifies that food storage units all meet standards and are consistently well-managed Sous Chef Job Requirements: Prior Restaurant experience as a Sous Chef Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness Ability to work as part of a team Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management Calm demeanor to work in a high-stress, fast-paced environment Accountability for the dishes they prepare measuring up to the expectations of management and customers alike Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing Ability to stand in one place for hours at a time, handle extreme heat and work shifts Work schedule Holidays Monday to Friday Weekend availability Night shift Supplemental pay Tips Benefits Flexible schedule Health insurance 401(k) Employee discount

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection” of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. The starting range for this position is $80K. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Chef de Cuisine or Sous Chef role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

SHIFT: FULL TIME VARIED SHIFTS WEEKENDS REQUIRED Additional Benefits Provided to Regular Part Time and Full Time Employees: Eligible following 90 days of consecutive employment: (7) Holiday pays Paid Time Off Plan (non-exempt) -90 days - Student Tuition Program- 2080 hours worked within employment of 1+ years Bereavement Leave - up to 3 days, see policy for family member definition Jury Duty- Up to 5 days of pay All employees are eligible for benefits below after their 90 days of employment: Discount on In-shape fitness membership Retirement fund plan (403b) Our Dining Pavilion discounts Employee referral program Employee Gift Fund- (yearly from residents) Employee Council-complimentary meals, raffle, prizes, games and fun events! POSITION SUMMARY: The Sous Chef job includes an ongoing commitment to the preparation of quality food products and service excellence. This position requires the full understanding and active participation in fulfilling the Mission of the Organization. It is expected that the employee will demonstrate behavior consistent with the Core Values. The employee shall support the Organization's strategic plan and the goals. The Sous Chef reports direct to the Executive Chef. ESSENTIAL FUNCTIONS: Food prep for all dining services operation. Provide guidance and support to less experienced kitchen staff to assist and support development and growth. Support positive communication and relationships with other departments Provides direct support to the Executive Chef. Provide creativity with feedback for new dish suggestions and presentations to enhance the dietary experience for residents. Must maintain the highest level of confidentiality at all times. The ability to maintain business/professional boundaries with all staff, management and outside vendors. Maintains compliance with company policy. Responds to all verbal and written communication within 24 hours of receipt. Attends and participates in Department meetings. Assists with special projects as needed. Ensures the safety, health and welfare of staff and residents at all times. Provides encouragement, guidance and resources to staff and residents when needed. Acts as a positive role model and mentor for staff. Adheres to company policies and Corporate Compliance and Ethics Program Code of Conduct. Other duties as assigned from direct supervisor and/or department Director. MINIMUM QUALIFICATIONS: High school diploma or equivalent required. Credits and/or course work applicable to culinary arts highly preferred. A minimum of 2 years advanced cooking experience in a up-scale venue required. Must be Serve Safe Certified and maintain current certification during employment. Must have the ability to maintain a clean and safe kitchen environment while meeting regulatory compliance. Must posses the ability to effectively communicate and provide support in a clear, concise and respectful manner. Thorough documentation skills including grammatical, spelling and organization. If required to operate a company vehicle during the course of employment, must meet the requirements to be an eligible driver. Must possess a current State Driver's License and have an acceptable driving record for the past three (3) years. The ability to read, write and communicate to residents, staff, families, vendors, and all business relationships in English language. Ability to pass a criminal background clearance check, drug screen, physical and TB test. Able to work in excess of 40 hours per week (upon Dept. Director approval) with the possibility of a varied schedule. Must have excellent organization and time management skills. Must be able to communicate with all levels of staff in an effective, neutral and professional manner. Ability to function as a member of the team in a multi-task environment. Must be flexible and able to handle multiple priorities, with the ability to adjust to high pressure and changing business conditions. Proficient in the use of computers and associated software. Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. All final candidates must pass a post offer, pre-employment drug test, health screen, TB test and criminal background check. O'Connor Woods is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Full-time Description At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. Sous chefs work directly with the head chef to lead the team and ensure excellent service. Desired Attributes: A clear and strong passion to prepare and learn about all aspects of food Enthused to be a part of a team, as well as the ability to work independently when necessary Ready to take on new challenges Full availability on evenings, weekends and holidays Emotionally aware Ability to multitask and communicate effectively Have full knowledge of all proper food storage, holding, heating, cooling and food handling Have a positive attitude Are able to receive, teach and implement constructive criticism Ability to work with speed and efficiency while maintaining workplace safety Basic ordering knowledge Basic managerial organizational skills Requirements Physical and Mental Needs Able to stand, walk, and be on your feet for prolonged periods Able to read and follow written English instructions Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance Able to move 165 pounds, using appropriate techniques and tools Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors Able to comply with and enforce all health, safety and personal hygiene policies and standards Responsibilities Write Prep-lists Proper Ordering Establishing and reinforcing standards Ensuring the overall flow of service Managing team performance, giving positive and constructive feedback Write Daily Log - note specifics throughout the shift Check-in all orders, ensuring product quality and that it matches the invoice Tasting all items prepared in the kitchen, including Line/Station checks Clean, maintain and perform preventative maintenance on the smoker Assist the kitchen and butcher team Ability to build a fire and maintain it for the smoker Direct team to ensure proper meat pars through service by organizing, packaging and rotating proteins Taste & test all smoked meats Manage maintenance and cleanliness of all kitchen equipment Salary Description $18-$22 plus tips

Job DescriptionJob Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and Powered by JazzHR pj O00HVICZ

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection” of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly. The starting range for this position is $80K. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Culinary Certificate or Degree Preferred. Minimum of two years experience in a Chef de Cuisine or Sous Chef role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.