Chef jobs in Santa Rosa, CA - 586 jobs

WHO WE ARE: Neiman Marcus is a leading luxury retailer that provides a curated product assortment, unparalleled services, and exclusive activations for customers in Pursuit of the Extraordinary . It is known for creating the Neiman Marcus magic through exceptional customer experiences including the Neiman Marcus Awards, Fantasy Gifts, seasonal campaigns, and “Retail-tainment” initiatives. Neiman Marcus has a rich history as a brand builder, bringing together the world's top luxury designers and customers to foster a dedicated following for generations. It serves customers across its 36 stores, digital channels, and through remote selling. It is part of Saks Global's portfolio of world-class luxury retailers and real estate assets. YOU WILL BE: At Neiman Marcus, we are committed to delivering a best-in-class luxury experience through exceptional service, curated product, and personalized relationships. We are seeking an Executive Chef- Rotunda at Neiman Marcus San Francisco who will oversee all aspects of Restaurant operations and guide the team to financial success within the Rotunda Neiman Marcus San Francisco. With a vision of overall excellence, you will ensure all guests have a luxury Restaurant experience. This is full-time, on-site position and will report to the Store Director of Operations. WHAT YOU WILL DO: Monitor and document daily food inventories to minimize food waste, yielding resources to work towards proper food costs Maintain all Health and Sanitation standards as directed by Neiman Marcus, local and federal Health Departments, and third-party sanitation auditors Upkeeps current recipe book daily detailing specials, soups, and daily menu items Work with front-of-house staff to complete orders and any guest requests Create all daily specials and soups by instructing designated kitchen stations on roles Work with supervisor to order food and supplies according to the Corporate Purchasing Contracts Communicate daily with the restaurant management team regarding scheduling, profit and loss reports, upcoming events, and any employee-related concerns Provide relevant updates in daily restaurant staff meetings Partner with People Services on coaching and counseling on topics relevant to Associates (e.g., training, payroll, and benefits) Keep menus current by maintaining personal knowledge (e.g., reading cookbooks, magazines, and food journals) Oversee menu pricing, maintaining set percentages Associate Development Provide feedback, conflict resolution, and disciplinary action for Associates WHAT YOU WILL BRING: 4-6 years of relevant experience Culinary degree recommended Has a track record in achieving business results History of leading and motivating teams Basic financial acumen Knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the guidebook Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associates must be be able to work evenings, weekends, and holidays YOUR LIFE AND CAREER AT NEIMAN MARCUS: Opportunity to work in a dynamic fast paced environment at a company experiencing growth and transformation Exposure to rewarding career advancement opportunities across the largest multi-brand luxury retailer from retail to distribution, to digital or corporate Comprehensive benefits package for all eligible full-time employees (including medical, vision and dental) An amazing employee discount SALARY AND OTHER BENEFITS: The [starting salary/hourly rate] for this position is between [$135,000- $145,000annually]. Factors which may affect starting pay within this range may include market, experience and other qualifications of the successful candidate. [This position is also eligible for [bonus] [long-term incentive compensation awards].] Benefits: We offer the following benefits for this position, subject to applicable eligibility requirements: medical insurance, dental insurance, vision insurance, 401(k) retirement plan, basic life insurance, supplemental life insurance, disability insurance, and a variety of additional voluntary benefits (such as critical illness, hospital and accident insurance). Thank you for your interest with Saks Global. We look forward to reviewing your application. Saks Global is an equal employment opportunity employer and is committed to providing reasonable accommodations to applicants with disabilities.

A leading educational institution in California is looking for a Culinary Operations Manager to oversee all food service operations. The role requires exceptional leadership and culinary management experience, focusing on strategic planning and relationship building with students. The ideal candidate will have a culinary degree and seven years of relevant experience, ensuring quality service in a dynamic environment. This role is essential and requires on-site presence, with a salary range of $106,000 to $125,000 per year. #J-18808-Ljbffr

Day Darmet Catering is a distinguished hospitality company located at 1068 Revere Avenue, San Francisco, California. Known for its commitment to excellence and high-quality service, the company delivers exceptional catering experiences tailored to various events and gatherings. With a strong reputation in the San Francisco area, Day Darmet Catering takes pride in crafting memorable culinary moments. The team is dedicated to innovation, customer satisfaction, and elevating the standards of the catering industry. Role Description This is a full-time, on-site role based in San Francisco, CA, for a Catering Cook/Chef. The Catering Cook/Chef will be responsible for food preparation, cooking, and ensuring high-quality presentation of dishes for catering events. Additional responsibilities include menu planning, maintaining kitchen cleanliness, managing food inventory, and adhering to health and safety regulations. This role requires collaboration with event staff to ensure seamless service delivery during events. Qualifications Proficiency in food preparation, cooking techniques, and creative presentation Strong knowledge of menu planning and the ability to accommodate diverse dietary preferences Understanding of food safety standards, kitchen safety, and hygiene protocols Experience in inventory management, time management, and kitchen organization Excellent teamwork, communication, and adaptability skills Culinary school diploma or equivalent experience in catering or restaurant environments Ability to work efficiently in a fast-paced environment and manage multiple tasks Passion for culinary arts and providing exceptional service

A lovely family in San Francisco, CA is looking for a part-time chef to cook 3 dinners per week, to be cooked off site and dropped off at their residence. The family would prefer all meals to be dropped off on Mondays or Tuesdays. The family is two adults, and one young child, and love a variety of cuisines, especially Indian, Italian, Mexican, and healthy low sodium foods. Responsibilities Cooking 3 dinners to drop off on Mondays or Tuesdays Adhering to dietary and allergy restrictions - their son has a peanut allergy, and one principal needs vegetarian entrees Use high quality ingredients, creating high quality meals that can be warmed up Cooking for dinner parties, 8-10 guests, about once per quarter Requirements Proactive, organized, professional, reliable Can cook and create high quality meals Can drive and drop off meals to the family's residence Excellent experience and references Legal to work in the US Salary and Benefits Rate is commensurate with experience, range starts at $60/hr

A lovely family in San Francisco, CA is looking for a part-time chef to cook 3 dinners per week, to be cooked off site and dropped off at their residence. The family would prefer all meals to be dropped off on Mondays or Tuesdays. The family is two adults, and one young child, and love a variety of cuisines, especially Indian, Italian, Mexican, and healthy low sodium foods. Responsibilities Cooking 3 dinners to drop off on Mondays or Tuesdays Adhering to dietary and allergy restrictions - their son has a peanut allergy, and one principal needs vegetarian entrees Use high quality ingredients, creating high quality meals that can be warmed up Cooking for dinner parties, 8-10 guests, about once per quarter Requirements Proactive, organized, professional, reliable Can cook and create high quality meals Can drive and drop off meals to the family's residence Excellent experience and references Legal to work in the US Salary and Benefits Rate is commensurate with experience, range starts at $60/hr

the girl & the fig CATERS! in Sonoma is currently seeking Event Chefs to join our team. We are a restaurant group with multiple locations in the Sonoma Valley, which includes the girl & the fig in Sonoma, Poppy in Glen Ellen, the girl & the fig CATERS!, Suite D, and our FIGfood product line. We strive to use the best in local, sustainable food, and we continually develop many in-house programs to promote those ideals. Please visit us online at ************************ for more information. The Perfect Candidate... Has a professional and friendly demeanor Has excellent time management Has relevant catering or restaurant experience A Typical Day Includes... Performing a wide range of cooking techniques Handling food properly and understand use of kitchen tools, equipment, and safety procedures Minimizing food wastage Maintaining an organized and clean work area This Job Requires... Weekend availability Reliable transportation Ability to provide or complete CA Food Handler certification and renew as necessary Physical Demands... Ability to lift up to 50lbs and regularly move items between 10-20lbs Ability to stand for long periods of time Proper knife handling skills and techniques An acute sense of taste and smell Job Details: Part-time/on-call with a flexible schedule Perfect for those with a full-time schedule during the week Hourly wage for this position is $25-$50 Starting wage is dependent on experience and qualifications Benefits: We want our team to thrive and succeed, and we believe that maintaining happiness at work is essential to a successful team. In addition to providing staff with competitive wages, our employees enjoy a variety of rewarding benefits such as: health, dental, vision, and life insurance for full time staff, sick time, 401k with employer match, staff meal, discounts, employee assistance program, employee referral program, health and wellness, and more. the girl & the fig, LLC is an equal opportunity employer. We prohibit discrimination and harassment of any type and afford equal employment opportunities to employees and applicants without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, or any other protected class under federal, state or local law.

, 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

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range • $130,000 - $140,000 Per Year Benefits • Paid time off • 401k, with company match • Company sponsored life insurance • Medical, dental, vision plans • Voluntary short-term/long-term disability insurance • Voluntary life, accident, and hospital plans • Employee Assistance Program • Commuter benefits • Employee Discounts • Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years as a Chef required Minimum of 4 years as an Executive Chef required. Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-Time Travel %: Yes - Up to 10% Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Director, Assembly Dotted Line Manager (Title, if applicable): TBD Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 01/28/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $85,000-$90,000. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: Lucky Strike Entertainment Benefits

Job Description Executive Chef Type: Full-Time, On-Site Base Salary: $120k-$130k DOE We are seeking an accomplished Executive Chef with fine dining and Michelin-starred experience to lead our kitchen team. The Executive Chef will oversee all aspects of culinary operations-from menu development to team leadership, administration, and execution-ensuring the restaurant maintains and exceeds world-class standards. This role requires creativity, precision, strong leadership, and financial accountability to shape a dining experience of international acclaim. Key Responsibilities Culinary Leadership Develop and execute innovative seasonal menus aligned with the restaurant's vision. Maintain the highest standards of flavor, presentation, and consistency. Ensure all dishes meet fine dining and Michelin-level criteria for excellence. Kitchen Management Lead, mentor, and inspire the culinary team to deliver peak performance. Oversee recruitment, training, scheduling, and professional development of kitchen staff. Foster a collaborative, disciplined, and growth-oriented work environment. Operations & Standards Manage daily kitchen operations, ensuring efficiency, cleanliness, and safety. Control food and labor costs, inventory, and vendor relationships while maintaining premium quality. Uphold HACCP, health, and safety standards. Creativity & Innovation Stay ahead of culinary trends while honoring classic techniques. Collaborate with leadership on special events, tasting menus, and pairings. Champion sustainability and seasonality in ingredient sourcing. Guest Experience Maintain a professional presence to engage with guests when appropriate. Collaborate with FOH leadership and the sommelier team to ensure a seamless dining journey. Qualifications Proven experience as an Executive Chef in a Michelin-starred or internationally recognized fine dining restaurant. Exceptional culinary expertise with a refined palate and innovative mindset. Strong leadership skills with the ability to motivate and manage a diverse team. Deep knowledge of global cuisines, classic techniques, and modern applications. Excellent organizational, financial, and communication skills. Passion for hospitality, sustainability, and continuous improvement. Benefits Competitive salary and performance-based incentives ($120k-$130k DOE). Health coverage and options. Relocation assistance. Opportunities for travel, culinary research, and professional growth. A chance to lead one of the region's most respected culinary teams. Discretionary incentive program. Two weeks paid annual vacation. Equal Employment Opportunity #AA

Title: Teaching Chef Schedule: Monday - Friday 8:00 - 4:00 PM (Evenings/weekends when required) Salary: $70k - $80k annually Reports To: Director of Training and Kitchen Operations What if you could use your culinary skills to do more than create great food, what if you could help change lives, too? We're a mission driven organization transforming lives through food, and we're looking for a talented culinary professional to bring their passion, expertise, and heart to a role where every meal serves a greater purpose. Homeward Bound of Marin is a dynamic and evolving non-profit agency dedicated to ending homelessness in Marin County through affordable housing development, supportive services, job training, and social enterprise. With a successful 50-year history and strong partnerships across both private and public sectors, Homeward Bound is poised for meaningful growth over the next decade. Homeward Bound offers culinary training to individuals facing barriers to regular employment through the operation of the Fresh Starts Culinary Academy (FSCA). FSCA is an American Culinary Federation (ACF)-certified training program designed to provide industry-certified culinary arts training to those with barriers to employment, equipping them with the skills needed for jobs in the food service and hospitality industries. We hire FSCA graduates into four related culinary "social enterprise" businesses, including an events and catering center, monthly celebrity chef demonstration dinners, daily mass contract meal production, and a line of high-end dog treats. Homeward Bound is seeking a Teaching Chef to provide hands-on, on-the-job, culinary instruction to students and kitchen employees, while also working in a production role in these social enterprise businesses. The Teaching Chef will help to provide mentorship, organization, and a nurturing approach to training in our kitchens. The Teaching Chef will work closely with the Head Chefs in the production and catering kitchens, and the Director of Training & Culinary Operations, to create a holistic training and learning environment. If you have a heart and passion for helping others achieve their goals and culinary training experience, we want to hear from you! The Ideal Candidate We are looking for a culinary professional who has a passion for teaching and is looking to work a mainly daytime schedule, while contributing to a vibrant nonprofit with a strong business acumen. Education or Training Equivalent to: Bachelor's degree, Culinary Arts degree, or equivalent kitchen experience; at least 3 to 5 years of experience in professional food service management. ACF certification or certification eligible. Qualifications and Abilities: Proven experience as a Culinary Educator or Instructor, with verifiable references. A demonstrated teaching style leading with compassion, wisdom, and integrity. Ability to maintain an effective learning environment to keep instruction on track in the classroom and in the kitchens. Experience and preferred commitment to teaching people who are disadvantaged and who have barriers to learning. Clear and organized communication which fosters a cohesive team environment. Self motivated and organized with strong initiative, problem solving skills, and brings energy and humor to the workplace. Demonstrable culinary expertise-deep knowledge of common ingredients and techniques-knife skills, braising, frying, baking, roasting, and sauté. Physical Requirements: Ability to stand for extended periods of time (6 - 8 hours per day). Ability to sit, and use a computer mouse, keyboard, and monitor, for moderate periods of time (1 - 3 hours per day). Ability to stoop, crouch, kneel, and/or crawl on occasion. Ability to lift and/or move objects weighing up to 25 pounds. High level of awareness and comfort working in an inclusive work environment. Key Responsibilities Provide oversight and guidance to the process of planning, preparation, and execution of meal production, and train staff on techniques, inventory management and food safety standards. Hands-on participation to prepare students and transitional employees to be successful in a professional food service environment. Kitchen Production: Participate in hands on production and on the job training to kitchen employees, students and volunteers while working in the production, catering, and shelter kitchens. Mentor transitional employees as they prepare and order food in the shelter kitchens. Produce food consistently of high quality, taste, and presentation. Expedite production and service during periods of demand as needed. Guide kitchen employees in maintaining a consistent clean environment including all equipment, walk-ins, floors, hoods, etc. Training Program Support: Provide hands-on direct training with students and employees on core kitchen competencies. Train students and employees on following, modifying, and adapting recipes to meet production needs. Teach culinary classroom lectures, as applicable. Help students and transitional employees with job search including application process, as applicable. Participate in bi-monthly Job Readiness Assessment (JRA) with each student, as applicable. Maintains and models confidentiality related to all client, student, and resident services as well as any personnel-related issues. Written & Verbal Communication Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Demonstrated ability to effectively present information and respond to questions from groups and individuals. Equal Opportunity Homeward Bound is an equal opportunity employer. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, leave of absence, compensation, benefits, and training. It has always been and continues to be Homeward Bound's policy that employees should be able to enjoy a work environment free from all forms of harassment and discrimination. We encourage applicants of diverse backgrounds to apply for any open position for which they feel qualified. Competitive Benefits 100% Employer Paid Medical, Dental, and Vision Insurance Discretionary 403 B match 3 weeks vacation 12 paid holidays, plus 2 fun days 12 Sick days annually Employee Assistance Program Comprehensive list provided at offer To Apply Send resumes to: ***************** with the position in the subject. *$70k - $80k annual salary DOE with a competitive benefits package which includes 100% employer paid medical, vision and dental insurance, 3 weeks' vacation, and access to a 403b retirement plan. Under California law, Homeward Bound is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary or hourly rate outside of the range posted in this job announcement. This range considers the wide range of factors that are considered in making compensation decision including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. Salary and hourly rate offers are determined based on final candidate qualifications and experience.

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.

Qualifications Job Title: Executive Chef Reports To: Director of Food & Beverage / General Manager Fulltime / Salary: $100,000 - $120,000 We are seeking a creative and skilled Executive Chef to lead the culinary team at our luxury hotel, specializing in authentic Japanese cuisine as well as Japanese fusion with elements of California, French, and American culinary styles. The Executive Chef will be responsible for overseeing the entire kitchen operation, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role requires an innovative approach to menu development, with a deep understanding of both traditional Japanese cooking techniques and the art of blending flavors from diverse culinary traditions. The ideal candidate will have a passion for culinary excellence, leadership experience, and a commitment to delivering an exceptional dining experience for both our restaurant guests and private events. Key Responsibilities: Culinary Leadership: Lead and manage all kitchen operations, including menu development, food preparation, presentation, and service for both restaurant and banquet operations. Oversee the creation of menus that highlight authentic Japanese dishes while incorporating innovative fusion elements from California, French, and American cuisines. Develop and maintain standardized recipes and plating guidelines to ensure consistency, quality, and presentation across all culinary offerings. Implement and oversee food cost control systems, including portioning, pricing, inventory management, and daily ordering. Supervise kitchen staff, including sous chefs, line cooks, pastry chefs, and other kitchen personnel, ensuring they are trained and adhere to operational standards. Foster a culture of creativity, innovation, and culinary excellence, encouraging staff to continuously elevate their skills and explore new techniques. Menu Development & Innovation: Collaborate with the Director of Food & Beverage to design seasonal and event-specific menus that reflect the hotel's culinary philosophy set by ownership, focusing on fresh, high-quality ingredients and the fusion of Japanese, Californian, French, and American flavors. Incorporate modern culinary trends into traditional Japanese dishes, blending techniques and ingredients from other international cuisines to create unique dining experiences. Regularly review and update menus to ensure they meet guest expectations, seasonal availability, and profitability goals. Responsible for designing and enacting menus for Kanpai Lounge, ANZU, Banquets, and In Room Dining. Create special tasting menus, seasonal offerings, and exclusive dishes for VIPs and events to provide a memorable dining experience. Guest Experience & Quality Control: Ensure every dish served in the restaurant and at events meets the highest standards of quality, taste, and presentation. Maintain a constant presence in the kitchen, overseeing all food production, ensuring smooth service during peak times, and ensuring culinary quality and safety standards are consistently met. Actively engage with guests during meal services, gathering feedback to ensure a superior dining experience and addressing any concerns promptly. Handle guest complaints and requests regarding food quality, service, or menu options with professionalism and a focus on resolution. Financial & Operational Management: Manage the kitchen's operational budget, including labor, food, and supply costs, ensuring adherence to budgetary guidelines. Regularly analyze food costs, revenue, and waste to identify areas of improvement and implement corrective actions to maximize profitability. Ensure all kitchen equipment is maintained in good working order, and report any malfunctioning equipment to the necessary department for repair. Monitor the procurement of ingredients and ensure the use of the highest quality produce, seafood, meats, and other ingredients, with a focus on sustainability and seasonality. Health, Safety & Compliance: Ensure the kitchen operates in compliance with all food safety and sanitation regulations as set forth by local health authorities. Lead regular kitchen inspections to maintain cleanliness, adhere to safety protocols, and ensure compliance with hotel and regulatory standards. Train staff on proper food handling, hygiene, and safety procedures, including allergen awareness and cross-contamination prevention. Maintain up-to-date knowledge of food safety laws and best practices, and ensure that the team is continually updated. Team Management & Staff Development: Train, mentor, and develop a high-performing kitchen team, cultivating a positive work environment that promotes respect, teamwork, and a passion for the culinary arts. Provide ongoing feedback, coaching, and performance evaluations for all kitchen staff, helping them reach their full potential. Ensure that kitchen staff is always knowledgeable about the menu, preparation techniques, and guest service standards. Lead by example in maintaining high standards of professionalism, organization, and work ethic. Required Qualifications: Culinary Arts Degree or equivalent formal culinary training. Minimum of 10 years of culinary experience, with at least 5 years in a senior kitchen leadership role, preferably in a luxury hotel or fine dining environment. Extensive knowledge of authentic Japanese cuisine (sushi, sashimi, ramen, tempura, etc.) and the ability to blend traditional Japanese flavors with California, French, and American culinary techniques. Proven ability to lead and inspire kitchen staff, fostering a positive and creative work environment. Strong menu development and recipe creation skills, with a keen eye for seasonal and fresh ingredients. Expertise in food costing, inventory control, and kitchen budgeting, with a focus on minimizing waste and maximizing profit. In-depth understanding of food safety and sanitation standards, with a commitment to maintaining the highest cleanliness and health regulations. Exceptional organizational and time management skills, with the ability to handle multiple tasks and make quick decisions in high-pressure environments. Ability to communicate effectively with guests, staff, and management, both verbally and in writing. Preferred Qualifications: Experience in a luxury hotel or Michelin-level dining environment. Previous experience with Authentic Japanese Cuisine as well as fusion cuisine and blending international culinary techniques. Advanced certifications, such as Certified Executive Chef (CEC) or similar. Familiarity with sustainable sourcing, local ingredients, and eco-friendly kitchen practices. Physical Requirements: Ability to work in a fast-paced kitchen environment, standing for extended periods. Ability to lift up to 50 lbs. and perform physical tasks like bending, twisting, and kneeling. Ability to work long hours, including nights, weekends, and holidays, based on hotel operations and events. Additional Information: Competitive salary and benefits package, including opportunities for career advancement. This position requires flexibility to accommodate varying restaurant hours, events, and guest needs. The Executive Chef -plays a critical role in elevating the culinary experience at our luxury hotel. With a focus on blending traditional Japanese cooking with contemporary fusion techniques, the Executive Chef will lead a talented team to provide guests with unforgettable dining experiences while ensuring operational excellence, financial success, and innovation.

Job Description Executive Chef - Plant-Forward Seasonal Luxury Cuisine Location: Hudson Valley, New York State - Relocation assistance available for out-of-state or out-of-area candidates We are seeking a passionate Executive Chef to lead a small, collaborative culinary team in a premier luxury hospitality setting in the beautiful Hudson Valley, New York. This is a rare opportunity for an experienced chef who thrives on plant-based cooking, seasonal ingredients, refined plating, and meaningful guest experiences-while enjoying true work-life balance in an inspiring, boutique environment. Why This Executive Chef Role Stands Out Creative freedom to develop and execute innovative, seasonal menus with significant autonomy Intimate operation: No more than 50 guests per service, allowing focus on visually stunning plating and personalized guest interaction Strong emphasis on plant-forward cuisine using fresh, organic, local Hudson Valley ingredients (with high-quality sustainable proteins like fish and chicken) No late nights - home by ~8:30 PM on dinner services Back-to-back days off supported for sustainability and long-term career health Opportunity to mentor and grow a close-knit kitchen team in a supportive, feedback-rich culture Key Responsibilities Hands-on leadership of daily culinary operations with meticulous attention to detail Create and implement creative seasonal, plant-based menus highlighting peak local ingredients Oversee preparation of elevated dishes accommodating gluten-free, dairy-free, soy-free, and other dietary needs Manage and mentor a small team, providing training, coaching, and professional development Uphold exceptional standards in food quality, presentation, sanitation, and organization Collaborate closely with the Property GM and cross-functional teams Engage warmly and professionally with guests in an upscale setting Required Qualifications At least 5+ years of kitchen management and team leadership experience Proven expertise in plant-based and plant-forward cooking (required) Experience in luxury, upscale, or fine-dining environments Strong leadership, polished communication, and organizational skills Comfort cooking for intimate, high-expectation guest counts Collaborative attitude with openness to feedback Willingness and ability to relocate to the Hudson Valley, New York Preferred Qualifications Deep experience with gluten-free, dairy-free, and soy-free cuisine Background in farm-to-table, seasonal, wellness-focused, or organic-driven concepts Proven track record sourcing locally and building menus around Hudson Valley's abundant seasonal produce Schedule & Work-Life Balance Designed for longevity: Balanced hours with no late nights, early wrap on dinner services (~8:30 PM), and consecutive days off encouraged. Compensation & Benefits Competitive base salary up to $115,000, based on experience Comprehensive benefits package Relocation assistance available for out-of-state or out-of-area candidates Significant creative control and clear path for professional growth If you're a thoughtful, talented Executive Chef passionate about plant-based cuisine, Hudson Valley seasonality, mentorship, and a sustainable career in luxury hospitality, we'd love to hear from you.

As our Catering Cook/Chef, you will help manage the preparation and production of food. You will ensure that everything leaving the kitchen is representative of the high standards that exist within Bay Area Event Staffing - Bay Area Catering Services. General Requirements: ● Provide experience in the culinary field. To have Experience in high-volume, quality-oriented catering, restaurant or banquets experience preferred ● Excellent volume cooking and presentation skills ● Ability to work and communicate with a variety of people of different skill levels and varied backgrounds ● Excellent communication skills (written and oral) and good listening skills ● Ability to effectively handle many tasks at once in a fast-paced work environment ● Thoroughness, attention to detail, and excellent organizational skills ● Good decision-making and ability to proactively make changes as needed ● Ability to work a flexible schedule Duties and Responsibilities: ● Help manage the preparation and production of food, setting up workstations with all needed ingredients and cooking equipment ● Assist with menu development, specify product standards, control and maintain food inventories, adhere to recipes and ensure smooth and safe operations ● Help maintain a safe and sanitary kitchen ● Help set up and produce food production schedules ● Help foster the development of the food production team and utility/sanitation staff ● Oversee events for timely deliveries/pick ups and food quality ● Attend scheduled events as onsite chef and lead by example ● Consistently monitor and oversee all kitchen equipment for safe operations. ● Monitor sanitation team's required daily, weekly and monthly cleaning and sanitation standards are being adhered to. ● Teach and ensure complete compliance with all food, safety and physical standards and policies for all staff

Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Unox, a market leader in the production of high-end ovens and certified as a Great Place to Work in Europe for the seventh consecutive year, is seeking an Active Marketing Chef to join our dynamic team. This is a remote position requiring residence in Northern California with regional travel as needed. Reporting to the Regional Sales Manager, this role is responsible for promoting Unox products, delivering training, and supporting sales initiatives through live cooking experiences and strong relationship building. Key Responsibilities: Deliver high-quality, customer-focused Individual Cooking Experiences (I.C.E.), product demonstrations, and trainings for dealers and end-users in the Bay Area. Actively support Unox brand growth through dealer trainings, trade shows, and collaboration with regional sales reps and partners. Manage relationships across the territory and provide timely post-sales support, including training and issue resolution. Keep CRM system updated with accurate sales activities, forecasts, and pipeline reports. Stay current with market trends and customer needs, offering strategic feedback to enhance sales performance and customer satisfaction. Requirements Qualifications: Strong communication skills and a people-oriented mindset with a passion for culinary excellence. Demonstrated ability to work independently with a sense of urgency, motivation, and accountability. Familiarity with CRM tools and reporting, or willingness to learn quickly. Prior experience in hospitality, foodservice, or culinary sales is a plus. Must reside in Northern California and be willing to travel within the assigned region up to 50%. Why Unox? Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects. Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues.Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth.Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees.

Job DescriptionBenefits: Company parties Employee discounts Flexible schedule Free food & snacks Free uniforms Health insurance Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Job DescriptionDescription: Unox, a market leader in the production of high-end ovens and certified as a Great Place to Work in Europe for the seventh consecutive year, is seeking an Active Marketing Chef to join our dynamic team. This is a remote position requiring residence in Northern California with regional travel as needed. Reporting to the Regional Sales Manager, this role is responsible for promoting Unox products, delivering training, and supporting sales initiatives through live cooking experiences and strong relationship building. Key Responsibilities: Deliver high-quality, customer-focused Individual Cooking Experiences (I.C.E.), product demonstrations, and trainings for dealers and end-users in the Bay Area. Actively support Unox brand growth through dealer trainings, trade shows, and collaboration with regional sales reps and partners. Manage relationships across the territory and provide timely post-sales support, including training and issue resolution. Keep CRM system updated with accurate sales activities, forecasts, and pipeline reports. Stay current with market trends and customer needs, offering strategic feedback to enhance sales performance and customer satisfaction. Requirements: Qualifications: Strong communication skills and a people-oriented mindset with a passion for culinary excellence. Demonstrated ability to work independently with a sense of urgency, motivation, and accountability. Familiarity with CRM tools and reporting, or willingness to learn quickly. Prior experience in hospitality, foodservice, or culinary sales is a plus. Must reside in Northern California and be willing to travel within the assigned region up to 50%. Why Unox? Continuous Innovation: Unox is at the forefront of technology and innovation, offering its employees the opportunity to work on pioneering and challenging projects. Work Environment: We have been certified by the Great Place To Work Institute as one of the top 100 companies in Europe. Our young and positive work environment fosters collaboration and values the ideas of all our employees. We regularly organize company events for networking and team building with colleagues.Professional Growth: Unox invests in the development of its employees through continuous training programs, individual coaching, and career opportunities, ensuring constant personal and professional growth.Work-Life Balance: We offer a Wellbeing program rich in benefits and flexible policies that promote work-life balance and the well-being of our employees.