Executive chef jobs in Concord, CA - 943 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.

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

Help us create the next generation of exceptional pastries at Cocola. About Cocola Cocola is a high-end pastry retailer and wholesaler based in the San Francisco Bay Area. For more than 25 years, we've delighted customers with exceptional pastries that blend European tradition and California creativity. Our portfolio ranges from classic favorites to innovative creations, and as we continue to grow, we're building an exceptional team to shape the future of Cocola. About the Role We are seeking an Executive Pastry Sous Chef to oversee and elevate our production kitchen. This role is perfect for a talented, ambitious pastry chef who thrives on both artistry and efficiency. You'll work alongside our Executive Chef to ensure outstanding quality across retail, wholesale, and online orders, while leading a production team toward excellence. What You'll Do Manage daily pastry production with a focus on efficiency, consistency, and uncompromising quality. Lead, train, and inspire the production team to deliver at the highest standards. Maintain excellence in Cocola's signature pastries, while also driving innovation in areas such as: Gluten-free Vegan Reduced-sugar options Oversee production schedules, inventory, and cost controls. Monitor product quality and continuously refine taste, texture, and presentation. Experiment with new techniques and recipes to develop pastries that are: Delicious and memorable Modern in look and style Health-conscious where possible With improved shelf life and transportability What We're Looking For Proven pastry chef experience, ideally in high-volume, high-quality environments. Strong leadership and communication skills to manage and motivate a team. A balance of creativity and discipline - someone who loves innovation but also understands production realities. A detail-oriented, organized professional with a passion for pastry. Spanish fluency or conversational ability is a strong plus (Some of our team members are Spanish-speaking). Why Join Cocola? Competitive salary + performance-based bonus. Opportunity to shape both classic and innovative pastries in a respected, growing Bay Area brand. A chance to experiment, push boundaries, and see your creations come to life. Collaborative, supportive team culture rooted in passion for excellence. We look forward to welcoming you to the Cocola family!

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting - Link here Home - LifeWorks Restaurant Group Compensation Data COMPENSATION: The salary range for this position is $85,000 to $95,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Culinary Assurance & Implementation Chef is responsible for ensuring that our products are executed consistently, safely, and accurately at all stages of manufacturing. This role partners closely with Operations, Quality, and the R&D team to protect flavor integrity, ensure compliance, and drive consistent results across internal manufacturing sites and co-manufacturers. As a trusted resource, this role upholds the quality and standards of our products at Kevin's Natural Foods, ensuring we deliver the best possible products to our consumers. What You'll Do: Ensure consistent flavor, texture, appearance, portioning, and finish across internal manufacturing sites and co-manufacturers. Partner with Operations to translate approved culinary requirements into repeatable, scalable manufacturing processes. Support first production runs, line startups, and process changes for existing products. Validate that production execution aligns with documented SOPs and culinary intent. Conduct routine sensory evaluations and in-line checks to verify adherence to established standards. Serve as the escalation point for culinary-related quality deviations and corrective actions. Provide data-driven feedback to Operations on execution trends, risks, and opportunities. Maintain and own culinary SOPs, preparation guidelines, build sheets, and sensory standards. Act as a culinary resource for manufacturing teams to reinforce standards and best practices. Train Operations, QA, R&D, and Production teams on critical culinary control points and quality drivers. Partner closely with Quality and Food Safety to ensure compliance with HACCP, GMP, and regulatory requirements. Ensure culinary processes align with sanitation, allergen control, labeling accuracy, and food handling requirements. Support accurate product specifications and allergen controls in partnership with QA. Contribute to internal and external audits as a culinary subject matter expert. Support investigations related to consumer complaints, quality holds, or deviations from standards. Identify opportunities to improve consistency, repeatability, and execution efficiency without altering approved product intent. Travel to manufacturing facilities and co-manufacturers as needed to support execution consistency. Other duties as assigned and necessary. What You'll Need: Passion for delivering safe, quality and delicious food to the consumer. Bachelor's degree in Food Science, Nutrition, Biology, or a related field; or applied experience. 1-3 years applied experience in a restaurant kitchen or commercial/manufacturing environment Proven experience partnering with FSQA and Operations teams. Familiarity with SOP development, audits, and production documentation. Strong understanding of HACCP, GMPs, and food safety requirements Working knowledge of FDA, USDA/FSIS, FSMA, labeling regulations, and food safety standards. Strong documentation, organization, and communication skills. Willingness to travel to manufacturing facilities as needed. Healthy, Diverse Teams Breed Innovation: Kevin's Natural Foods is proud to be an equal opportunity employer. We deeply believe that diverse backgrounds and experiences make better teams, and we seek to attract talent from all walks of life. The team at Kevin's is smart, humble, and passionate and we value a work environment that fosters personal development and opportunities to move within our small, but quickly growing organization. More About Kevin's Natural Foods: Kevin's Natural Foods is a line of refrigerated and frozen meals, sides, soups, and sauces on a mission to empower even the busiest people to eat clean without sacrificing flavor. Co-founded by Kevin McCray who battled an auto-immune disorder for years, Kevin's Natural Foods was born from his desire to make clean eating seamlessly fit into any lifestyle. Shockingly delicious and made with clean ingredients, Kevin's products are ready in minutes and always free from gluten, soy, and refined sugar. In 2023, Kevin's Natural Foods joined the Mars Food & Nutrition family, allowing us to expand our reach, accelerate innovation, and bring our mission to even more households while staying true to the quality and integrity that define our brand. A true market disruptor, Kevin's is the first clean refrigerated entrée brand working to prove every day that proper nutrition can be as delicious as it is healthy. Kevin's Natural Foods uses E-verify to confirm employment eligibility. For more information, please see the links below: ********************************************************************************************** ******************************************************************************************

Taylor Farms is a mission-driven fresh food manufacturer founded with the goal of being America's favorite maker of salads and healthy fresh food. DELICIOUS. NUTRITIOUS. SUSTAINABLE. PROFITABLE. SCALABLE. We are looking for a balance between creative and pragmatic - someone self-motivated and driven to explore new ways of creating mutually beneficial partnerships, someone who is team-oriented and obsessed with details done with excellence. You will possess a strong knowledge of the food industry and be on top of the latest food trends. This is an opportunity to dream big and help create food that will change the world! We partner with major industry players who want truly disruptive and impactful innovation, and who desire our experience, flexibility, and focus. We break down barriers with a fresh perspective, deep and varied expertise, and creative problem solving to tackle challenges at every step of the go-to-market process creating products that are delicious, nutritious, sustainable, profitable, and scalable. To do this, we surround ourselves with people who are both inspired and inspiring. As a Research & Development (R&D) Chef, you will have a high level of technical expertise and understanding of different cooking methods, ingredients, and cuisines. The Day to Day Comfortably and confidently manage several workstreams simultaneously Provide culinary expertise in assigned projects, demonstrated by exceptional culinary concept creation and product development Play an active role in all stages of product development, from ideation to manufacturing Meticulously record all tests and pertinent analytical information Monitor and research food trends, manufacturing processes, and culinary innovations on an ongoing basis to continue to bring new ideas to the team. Findings are shared monthly in Culinary team meetings Ensure that project scope guard rails are maintained throughout the development process, and product formulas are shared with and approved by the commercialization team Calculate ingredient costing such that products are developed within cost targets Lead and participate in product tastings and plant trials of new products Assist in the production of product samples for internal and external stakeholders Manage individual project timelines and deliverables, and support wider project direction and deadlines Ensure the work area is orderly, organized and clean for efficient use for testing, following Taylor Farms' SOP for proper kitchen operations Report weekly project work plan, timelines, and other tasks to Culinary Director What You'll Bring For this role, we're seeking candidates with the following qualifications: 3-6 years of experience in CPG product development after completion of a culinary or related degree/certificate program, or a combination of education and relevant culinary product development experience Demonstrated knowledge and adherence to stringent food safety standards, including an up-to-date Food Handlers card/certification (ServSafe) A refined palate, with excellent understanding of different cooking methods and world cuisines Demonstrated collaborative skills and ability to work well within a cross-functional team, including aligning to core values within a mission-driven company culture Other skills and attributes which will contribute to success in this role: Demonstrated high level of creativity and personal initiative Knowledgeable of the impact of basic functional ingredients and processes on product texture Excellent communication and interpersonal skills Self-motivated with meticulous attention to detail; exceptional organizational and project-management skills Ability to work in a fast paced, deadline-driven environment, while balancing changing priorities Solid analytical skills with the ability to develop creative solutions to solve problems Demonstrated ability to work independently on assigned work and projects with general supervision Proficiency in the use of computer systems and software (EX: MS 365-Teams, SharePoint, AX) What We Offer Competitive salary Competitive medical, dental, and vision plans available 401k + company match Paid Time Off + Holidays Employee Appreciation Program Customized Development Tracks Regular team building opportunities including team happy hours & company outings Job training and conferences

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

, 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

Job DescriptionDescription: About LB Steak A casual elegant American steakhouse featuring a large meat locker display in the entry, custom built wine cabinets to showcase the all world selections, and accordion doors that allow the entire front of the restaurant to open onto the main thorough fair for great people watching. We specialize in hand-cut, perfectly prepared Prime Angus Steaks and offer imported, rare, and exclusive A5 Japanese Wagyu selections, all aged and hand-cut in our butcher shop.We're seeking an Executive Chef to lead this restaurant to new heights. If you're a bilingual (English/Spanish) culinary leader who thrives on innovation, operational discipline, and team building - this is your opportunity to shape a concept with real growth potential.We're Looking for a Chef Who Can: Elevate the menu execution to new heights with a refined, modern culinary experience that defines LB Steak's next chapter. Lead kitchen operations with a balance of hands-on leadership and system-minded thinking. Build a strong, stable, and skilled BOH team that takes pride in every dish. Partner cross-functionally with FOH, operations, and ownership to build a high-performing culture and consistent guest experience. Key Responsibilities: Lead the Kitchen Team Recruit, train, and inspire a motivated, cohesive team. Set the tone for professionalism, accountability, and pride. Lead daily preps, service, and kitchen meetings. Redefine Culinary Identity Team on a full menu evolution, drawing from fresh California ingredients, and modern techniques. Collaborate with leadership to ensure alignment with brand goals. Implement Systems and Standards Create and maintain BOH systems: prep sheets, recipe cards, portion controls, inventory management, cleaning schedules, and daily logs. Manage Food & Labor Performance Own food cost, labor efficiency, and vendor relationships. Analyze reports, address variances, and ensure margins align with financial targets. Maintain Operational Excellence Ensure food safety, cleanliness, kitchen organization, and health code compliance. Lead by example and coach for daily excellence. Be a Strategic Partner Partner with the GM, and restaurant leadership to align culinary direction with business goals - driving innovation, consistency, and growth. Requirements: What You Bring: 5-8+ years of progressive kitchen leadership, with recent experience as an Executive Chef or Chef de Cuisine. Background in high-volume, chef-driven restaurants-ideally with fine dining and steak houses Track record of building strong teams and coaching for performance. Fluent in English and Spanish, with strong interpersonal and communication skills. Hands-on, organized, and detail-oriented, with a commitment to quality and consistency. Culinary degree or equivalent training is a plus. What to Expect: Full-time, exempt position with flexible availability (evenings, weekends, holidays). On-site leadership presence required - this is a kitchen-first role. Must be able to stand for extended periods and lift up to 40 lbs. Compensation & Growth This full-time, exempt role offers a competitive salary range of $105,000-$115,000, along with performance-based incentives and a comprehensive benefits package. This is a key leadership opportunity to shape the culinary direction of a flagship concept within the Vine Hospitality group. We-E-Verify

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

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 rate for this position is $90,000 to $105,000 annually. 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: ************************************

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.

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

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.

Job DescriptionDescription: About LB Steak A casual elegant American steakhouse featuring a large meat locker display in the entry, custom built wine cabinets to showcase the all world selections, and accordion doors that allow the entire front of the restaurant to open onto the main thorough fair for great people watching. We specialize in hand-cut, perfectly prepared Prime Angus Steaks and offer imported, rare, and exclusive A5 Japanese Wagyu selections, all aged and hand-cut in our butcher shop. We're seeking an Executive Chef to lead this restaurant to new heights. If you're a bilingual (English/Spanish) culinary leader who thrives on innovation, operational discipline, and team building - this is your opportunity to shape a concept with real growth potential. We're Looking for a Chef Who Can: Elevate the menu execution to new heights with a refined, modern culinary experience that defines LB Steak's next chapter. Lead kitchen operations with a balance of hands-on leadership and system-minded thinking. Build a strong, stable, and skilled BOH team that takes pride in every dish. Partner cross-functionally with FOH, operations, and ownership to build a high-performing culture and consistent guest experience. Key Responsibilities: Lead the Kitchen Team Recruit, train, and inspire a motivated, cohesive team. Set the tone for professionalism, accountability, and pride. Lead daily preps, service, and kitchen meetings. Redefine Culinary Identity Team on a full menu evolution, drawing from fresh California ingredients, and modern techniques. Collaborate with leadership to ensure alignment with brand goals. Implement Systems and Standards Create and maintain BOH systems: prep sheets, recipe cards, portion controls, inventory management, cleaning schedules, and daily logs. Manage Food & Labor Performance Own food cost, labor efficiency, and vendor relationships. Analyze reports, address variances, and ensure margins align with financial targets. Maintain Operational Excellence Ensure food safety, cleanliness, kitchen organization, and health code compliance. Lead by example and coach for daily excellence. Be a Strategic Partner Partner with the GM, and restaurant leadership to align culinary direction with business goals - driving innovation, consistency, and growth. What You Bring: 5-8+ years of progressive kitchen leadership, with recent experience as an Executive Chef or Chef de Cuisine. Background in high-volume, chef-driven restaurants-ideally with fine dining and steak houses Track record of building strong teams and coaching for performance. Fluent in English and Spanish, with strong interpersonal and communication skills. Hands-on, organized, and detail-oriented, with a commitment to quality and consistency. Culinary degree or equivalent training is a plus. What to Expect: Full-time, exempt position with flexible availability (evenings, weekends, holidays). On-site leadership presence required - this is a kitchen-first role. Must be able to stand for extended periods and lift up to 40 lbs. Compensation & Growth This full-time, exempt role offers a competitive salary range of $110,000-$125,000, along with performance-based incentives and a comprehensive benefits package. This is a key leadership opportunity to shape the culinary direction of a flagship concept within the Vine Hospitality group. We-E-Verify Requirements:

Job Description Pay Grade: 14 Salary: $100,000 - $110,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here 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: 1477982 CCL Hospitality Group Caitlin Pham [[req_classification]]

Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Our core focus is to deliver exceptional support through quality interactions and amazing experiences. Riggs team members support our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our special and unique culture is essential to the success and growth of our team.

Role OverviewSodexo is seeking an Executive Chef 2 for a Corporate Services at a high-profile client located in San Francisco, CA. Sodexo is looking for a Seasoned Executive Chef with "direct Interaction" with high-level client interaction experience to continue our tradition of culinary excellence at this location. What You'll DoManage the daily food production including production planning and controls Ensure Sodexo Culinary Standards including recipe compliance and food quality Manage food costing, controls compliance Oversee the account safety regulations and initiatives Develop menus and manage inventory Have high expectations for customer service and quality of food Have the ability and willingness to develop and train frontline employees Have a passion for food and innovation Have direct interaction with catering services across the campus What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringA strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies Previous experience working in a restaurant Strong management skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.