Chef jobs in Simi Valley, CA - 863 jobs

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

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. #LI-FC1 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 $78,000 to $98,893. 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: ************************************

Chef de Cuisine oversees all culinary operations for bashi, shaping the restaurant's identity through an elevated blend of traditional sushi craftsmanship and forward-thinking Asian cuisine. This role drives creativity, operational excellence, and team leadership to maximize guest satisfaction, operational efficiency, and financial performance. The Chef leads all culinary team members, embodies the resort's values, and champions a culture of innovation, quality, and hospitality. Responsibilities Culinary Innovation & Menu Development Lead research & development with a strong focus on sushi, sashimi, nigiri, maki, and contemporary Asian culinary techniques. Create daily specials aligned with Bashi's modern Asian and California-inspired concepts. Develop seasonal menus that highlight fresh local and California ingredients. Design menus for special events, tastings, and unique culinary activations. Write detailed descriptions for all menus, ensuring clarity and guest appeal. Maintain accurate menu and recipe database information. Operational Excellence Oversee all Bashi kitchen operations, ensuring consistency, quality, and efficiency. Establish and implement opening and closing procedures. Set and manage par levels for all ingredients, particularly high-quality sushi-grade product. Ensure proper daily rotation of all mise en place for optimal freshness and safety. Maintain California and DH&R sanitation and HACCP compliance standards. Uphold superior cleanliness standards throughout all F&B culinary spaces. Team Leadership & Communication Provide hands-on leadership to BOH and FOH teams, including stewarding. Support, guide, and motivate team members to exceed guest satisfaction goals. Conduct and participate in daily lineups, chef meetings, staff meetings, and departmental meetings. Train and mentor staff in sushi techniques, culinary discipline, and innovative Asian cooking methods. Develop job descriptions and SOPs to ensure consistent quality and efficiency. Cultivate positive working relationships across all Terranea Resort departments. Financial & Administrative Responsibilities Manage food, labor, and operational costs to maximize net operating income. Assist with weekly scheduling based on forecasted volume. Ensure accurate ordering, receiving, and inventory control. Support continuous improvement of operational processes and cost-control strategies. Guest & Brand Engagement Act as an ambassador for Bashi and Terranea Resort within the community. Support brand presence through culinary events, media opportunities, and guest interactions. Additional Responsibilities Provide hands-on leadership across F&B venues to enhance guest satisfaction and culinary execution. Collaborate with F&B Operations to develop equipment specifications that enhance safety and production efficiency. Review and optimize operational workflow, equipment usage, and environmental compliance. Maintain brand image, company vision, and department integrity. Support training and development initiatives to help team members achieve their potential. Participate in the ongoing development of future resort culinary projects. Qualifications Strong commitment to guest service and culinary excellence. Exceptional verbal and written communication skills. Ability to implement, uphold, and continuously refine service and culinary standards. Highly organized with the ability to prioritize in a fast-paced, high-pressure environment. Able to interact professionally with all resort associates and guests. Must be able to lift up to 50 lbs occasionally and up to 20 lbs frequently. Experience, Education, & Licensure: Minimum 3 years of culinary management experience in upscale, high-volume restaurants, preferably with expertise in sushi and/or progressive Asian cuisine; California coastal cuisine experience a plus. Culinary Arts degree preferred. Must be able to read, write, speak, and understand English. Current ServeSafe, sanitation, and HACCP certifications required or obtainable. Compensation Base Pay Start Rate: $90,000 - $95,000/Yr. + Bonus We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! #LI-KR1

About us: Come join a group of incredible, passionate hospitality professionals. The Odyssey's history is rooted in Los Angeles. For more than forty years, The Odyssey has been a destination to gather and experience elegant, seasonally inspired menus and welcoming service provided by our exceptional and loyal team members. We are looking to bring a new, passionate leader to propel this amazing property beyond where it has gone in the past. The Odyssey is a steak-forward concept with a creative focus on farm-to-table. Over-the-top culinary and cocktail programs set us apart from the rest and make the future of the Odyssey exceptionally bright. If you love making magical moments happen through delicious food, then we want to meet you! Pay: $90000 - $120000 / year plus 15% bonus Position Summary: As the Executive Chef at The Odyssey Restaurant and Event Center, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining operational excellence, and delivering unforgettable dining experiences. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Responsibilities: Oversee all aspects of the culinary operations at The Odyssey Restaurant and Event Center. Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence. Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service. Manage food costing, inventory control, and budgeting to ensure financial targets are met. Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets. Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations. Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Requirements: Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment. 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment Strong culinary skills with a passion for creating innovative and flavorful dishes. Extensive experience in managing and executing private events, banquets, and catering operations. Excellent leadership, communication, and organizational skills. Ability to thrive in a fast-paced environment and adapt to changing priorities. Knowledge of food safety standards and best practices. Culinary degree or relevant certification preferred. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

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

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

Job Description The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views. Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader! Top-notch Benefits: Competitive salary Quarterly bonus plan Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $90000 - $110000 / year Essential Duties: Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel. Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities. Responsible for reviewing all performance reviews and recommendations made by the Sous Chef. Responsible for training, managing, and developing all culinary team members. Responsible for scheduling kitchen personnel in conjunction within forecasted labor and predetermined budgets Responsible for estimating food usage and ordering products accordingly. Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures. Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards. Ensures proper equipment cleaning and maintenance. Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met Completes all weekly and monthly food and supply product inventories Required Skills/Abilities: Ability to create and maintain a strong team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load. Excellent interpersonal, verbal, and written communication skills. PC literate with a working knowledge of MS Office preferred. Must be able to clearly and effectively communicate English. Proven working experience as a head chef Excellent record of kitchen management + BOH budget management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Keep up with cooking trends and best practices Qualifications: 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience Banquet experience strongly preferred Strong skillset in leading, coaching and supervising junior chefs and cooks

Job Description Salary: $85,000-100,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is hiring an energetic and growth minded Executive Chef to lead our CATERING culinary team at CSUN! In this key leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the catering staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. This is an exciting opportunity for an entrepreneurial Culinary professional to join the world's largest food service company (Compass Group) and make a difference at California State University, Northridge. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1493421 Chartwells HE SARA C ST CLAIR [[req_classification]]

Specialty Restaurants, a leader in the hospitality industry, and is a high-spirited and successful family-owned corporation. Named one of Travel + Leisure's “Best Date Spots in America”, Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top “Most Romantic Restaurants in LA” by Thrillist, LA Weekly, Zagot, Yelp, Open Table, and NBC. Our mission at Castaway/Specialty Restaurants is to always innovate and consistently deliver a 5 star experience for our teams, guests, partners and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Job Summary: The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Competitive Benefits: Industry leading compensation + bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with a $4,000 payout for qualifying management positions $1,000 signing bonus after 90 days! Pay: $80000 - $90000 / year plus bonus Job Duties: •Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests •Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. •Operates all kitchen equipment safely and correctly. •Follows facility and chef's safe food handling guidelines. •Follows all sanitation and nutrition practices •Follows all portion sizes, quality standards, department rules, policies and procedures •Oversee and assist the kitchen staff in all aspects of food production •Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: •Minimum 3 years' in a similar Chef role in a high-volume restaurant environment •Detailed oriented with a strong emphasis on accuracy and time management. •Ability to interface with various levels of management •Strong familiarity with OSHA and all local Department of Health Regulations. •PC literate with a working knowledge of general systems Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

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

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

Job Description The role… At Soho House the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards. As the Executive Sous Chef, you will have culinary, leadership, and human resource skills. Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards. This is a job for people who love food and are natural leaders! A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Main Duties Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure Maintain Health and Safety standards set by Soho House, local and regional government Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business Lead "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: Minimum of 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fast paced movements are required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb is required. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Full- Time Employees have sick day's + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with California law, the salary range for this role if filled within California is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$95,000-$105,000 USD

Job Description Pay Grade: 15 Salary: $90,000 - $105,000 Other Forms of Compensation: $5,000 sign on bonus With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1484984 CCL Hospitality Group Caitlin Pham [[req_classification]]

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

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

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

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

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

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: one-two weekdays, with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.