Executive chef jobs in Concord, CA

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!

Mise - Private Chef Reports To: The Principal Work Schedule: Full-Time, On-Site A Bay Area family seeks a warm, approachable Private Chef to join their household team and create nourishing, farm-to-table meals that bring their family together. This role supports a family that values authentic connections, sustainable living, and creating meaningful experiences around food. The ideal candidate will embrace the family's philosophy of wholesome, locally-sourced cuisine while fostering an engaging, educational environment that welcomes participation from all family members. The successful candidate will be the culinary heart of the household, crafting varied menus that accommodate diverse palates while maintaining a focus on organic, seasonal ingredients sourced from the property's garden and local farmers' markets. This position requires someone who views cooking not just as meal preparation, but as an opportunity to nurture family bonds and create lasting memories through food. We seek a versatile, down-to-earth professional who excels at creating approachable, nutritious cuisine without pretension. The ideal candidate brings genuine warmth to their interactions, particularly with children, and understands that the best meals are those that bring families together. The family gravitates toward Mediterranean cuisine as their foundation but seeks a chef with genuine curiosity and capability across international cuisines-someone who could confidently prepare an African stew one day, create Persian dishes with garden-fresh pomegranates the next, and craft Salvadoran pupusas or other global comfort foods with equal skill and enthusiasm. This opportunity offers the chance to work with a family that deeply appreciates good food prepared with care and intention. The role is perfect for someone who believes that the kitchen can be a place of learning, laughter, and connection, where children develop healthy relationships with food and families create traditions that last a lifetime. Expectations Minimum five years of professional culinary experience in private households, farm-to-table restaurants, or similar environments with demonstrated expertise in whole foods cooking and seasonal menu planning. Strong foundation in diverse international culinary traditions with particular emphasis on wholesome, family-friendly cuisine that prioritizes nutrition and flavor over elaborate presentation or haute cuisine techniques. Mediterranean cooking forms a strong base, with the versatility to explore global cuisines authentically. Genuine enthusiasm for working with children and creating an inclusive kitchen environment where young family members can safely participate in age-appropriate cooking activities and develop culinary skills. Expertise in sourcing and working with organic, locally-grown ingredients with the ability to collaborate effectively with garden staff and navigate farmers' markets to select the finest seasonal produce. Flexibility to adapt cooking styles and techniques to accommodate varied palates within a single household, creating meals that satisfy both adult and children's preferences while working creatively with texture challenges. Culinary curiosity and adaptability to explore and master dishes from various cultural backgrounds-from Ethiopian and Persian to Salvadoran and beyond-with a willingness to learn new techniques and expand the family's culinary horizons. Experience with Taiwanese or broader Asian cuisine would be valued. Outstanding interpersonal skills with a warm, engaging personality that makes family members and guests feel comfortable and welcome in the kitchen environment. Ability to plan and execute casual family dinners as well as larger gatherings for up to 20 guests, maintaining consistent quality while adapting presentation styles to suit different occasions. Strong organizational skills with the ability to maintain a clean, functional workspace throughout the cooking process, leaving the kitchen in an organized state for housekeeping staff to complete final cleaning. Commitment to sustainable practices and minimal waste, with creativity in utilizing garden produce and whole ingredients while avoiding processed or canned foods entirely. Responsibilities Daily Meal Preparation & Shopping: Begin mornings by sourcing fresh ingredients from the property's garden or local farmers' markets, then prepare nutritious breakfast, lunch, and dinner options that accommodate the family's varied schedules. Create portable breakfast items like smoothies, chia puddings, and wrapped breakfast bars for busy school mornings, along with family-style platters for shared meals that allow each family member to select their preferred portions. Garden-to-Table Coordination: Collaborate weekly with garden staff to utilize estate-grown produce, including seasonal fruits and vegetables. Plan menus that highlight fresh ingredients while supplementing with carefully selected items from local farmers' markets and organic suppliers. Maintain a zero-tolerance policy for canned or processed ingredients. Family Engagement & Education: Foster an inviting kitchen atmosphere where family members feel welcome to observe, learn, and participate. Create age-appropriate opportunities for children to assist with meal preparation, from simple plating tasks to basic cooking techniques, supporting their development of culinary skills and healthy food relationships without creating entitlement. Menu Development with Creative Protein Preparation: Design varied weekly menus featuring family-style service that balances familiar Mediterranean favorites with exciting exploration of international cuisines. Work creatively to make proteins appealing through different preparations (such as transforming meats into sausages or other formats) while respecting individual preferences and gradually expanding food horizons. Event Support: Prepare family-style meals for weekly gatherings of approximately 20 guests, creating abundant platters that encourage sharing and conversation. Occasionally support special events with more formal service, including printed menus and cocktail party formats as requested. Kitchen Management & Coordination: Maintain an organized, efficient workspace while remaining flexible enough to accommodate family participation. Work considerately with housekeeping staff by maintaining an "organized workspace" throughout service-keeping prep areas tidy and cooking areas manageable for efficient final cleaning by the housekeeping team. Dietary Adaptation: Prepare specialized items as needed, including steamed vegetables for the youngest family member, portable meals for school commutes, and dishes that creatively address texture sensitivities while maintaining nutritional value and expanding palates over time. International Cuisine Integration: Bring the world to the family's table through authentic preparation of global dishes, with Mediterranean cuisine as a foundation while regularly incorporating diverse international flavors and techniques, creating a truly international dining experience that reflects the family's adventurous palate. Service Style: Excel at family-style plating, creating single, abundant presentations from which all family members can serve themselves according to their preferences, fostering communal dining while respecting individual tastes. Benefits Healthcare Coverage: Comprehensive health, dental, and vision insurance benefits package currently being established. During the initial implementation period, the family will provide full reimbursement for all medical, dental, and vision insurance costs to ensure continuous coverage. Time Off: All major holidays off, plus additional paid time off Performance Recognition: Performance-based compensation reviews Professional Growth: Opportunities for culinary education and skill development Work Environment: Supportive family atmosphere that values work-life balance Important Note: As the family is currently building their household team infrastructure, there will be an initial setup period for formal payroll and benefits systems. During this transition, the family is committed to ensuring all benefits are provided through a reimbursement structure until formal systems are established, guaranteeing no gap in coverage or compensation.

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

Job Description Executive Chef Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description A high profile tech company headquartered in San Francisco is looking for an Executive Chef experienced in high volume operations to oversee their cafe. Lead a large experienced culinary team in a scratch kitchen with ingredients that are locally and sustainable sourced. This opportunity offers great benefits, career growth opportunities! Would you or someone you know like to hear more?

The Executive Sous Chef supports the Executive Chef and manages food production. The Executive Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. The Executive Sous Chef assumes all the duties of the Executive Chef in the Chef's absence. POSITION RESPONSIBILITIES Establishes menu forecasts based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. Leads the ordering process and ensures the process is followed Supervises all schedules and monitors labor efficiency throughout the week Works with Expediting Sous Chef to ensure all tasks are complete with work order, Orders, Schedules Assists with HACCP and enforces all standards Creates new menus based off guests request from ESM's Facilitates tasting menu's and produces tasting for clients Supervises kitchen mise en place (preparation for service) of all stations. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees. Supervises the production of all food items. Perform all duties that are assigned by the Executive Chef or General Manager. Leads the culinary team to exceed customers' expectations. Prepares and manages short-term and long-range plans and budgets based on organizational goals and growth objectives. Maintains proper inventory levels at working condition of all equipment and supplies. Create and implement Standard Operating Procedures. Identifies employee development needs and succession plans; ensures training and coaching is provided as needed. Produces cafeteria menu on a bi weekly basis utilizing products in “house” and or staying on our budgeted forecast Assist with all aspects of department administration, work order meetings, Prep lists, HACCP, ordering, inventory, scheduling, payroll, training and food quality. Assesses food cost concerns, looks for new product and creates formulas to achieve food cost percentages. Assesses Labor forecasts, works with Expediting sous chef to create a standard schedule for labor productivity POSITION REQUIREMENTS: A minimum of 3-5 years in a previous position equal or greater than Sous Chef. Must have the ability to read and write to facilitate the communication process. Must possess superior culinary and management skills. Knowledge of industry standard cost control procedures. Able to work varying schedules to reflect the business needs of the convention center. Must be proficient in the use of the computer including a strong working knowledge of Microsoft Word, Microsoft Excel, purveyor ordering programs and recipe/inventory management programs. Must be able to stand and exert well-paced mobility for long periods of time. The ability to grasp, lift and carry 50lbs. stand, stoop and reach to perform. Ability to operate all kitchen equipment safely. Certification in food safety and sanitation. Ability to perform duties complete in a high heat and stressful environment. Spanish speaking strongly preferred. Salary: $100k-$107k Team San Jose is an equal opportunity employer.

AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information * Schedule: Full-time * Job Code: 7623 * Employee Status: Regular * Grade: I * Requisition ID: 106998 * Work Arrangement : On Site

We're hiring a private chef. Each day is a Short day. You will cook and deliver meals off-site to the clients home. You'll plan nutrition-led menus, shop for quality ingredients, cook, batch where it makes sense, and leave the kitchen tidy. You'll coordinate with our nutrition team when needed, and you'll have direct feedback from the client so you can dial things in fast. About Biospan. We place chefs into private households to deliver real, whole-food cooking with clear nutrition intent. Our clients include busy families, founders, and performance-minded professionals. We focus on simple, organic ingredients, smart prep systems, and consistent execution. When a client has a health goal or dietary protocol, we translate it into practical menus without fuss. How we work. We keep menus seasonal and straightforward, and balance flavour with function. We're big on mise en place, safe batch prep, and efficient use of time. Chefs log dishes, portions, and any notes (preferences, allergies, wins, misses) so the next cook day is faster and better. When useful, you'll get light input from our nutritionists - macros, swaps, or protocol tweaks - but you still own the cooking. What you'll do. You'll plan and cook meals tailored to the household, manage shopping and inventory, portion and label for the week, and keep the kitchen clean and organised. You'll adapt to preferences, accommodate allergies or intolerances, and update a simple log so we can measure what works. You'll communicate clearly with the client (and us) so expectations stay aligned. Schedule and location. You'll work 2 days per week for roughly. Each day is a Short day. You will cook and deliver meals off-site to the clients home. The client's is based in San Francisco. Pay: USD per year (depending on experience). What you'll need. You have at least three years of professional kitchen experience; private-chef experience is preferred. You're organised, discreet, punctual, and you leave a spotless kitchen. A driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and a calm, systematic approach to meal prep will help you succeed. How to apply. Please complete our short form (1-2 minutes) with your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

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. We are looking for a private chef to work 2 days a week (around 14-16 hours total). The role is based in the San Francisco Bay Area. This is a part-time role supporting a health-focused couple with ultra-clean, gluten-free, ancestral-style cooking and structured meal prep (4 dinners per week plus lunches, designed with our nutrition team). Start date: Within ~2 weeks of offer (to be confirmed) Groceries reimbursed by the client How to apply: Please fill out the application form. It will take 1-2 minutes.

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.

Vine Hospitality is a renowned operator of esteemed restaurants in the San Francisco Bay Area, including Left Bank, LB Steak, Petite Left Bank, and MESO Modern Mediterranean. The organization is dedicated to providing exceptional dining experiences with a focus on culinary excellence and hospitality. Vine Hospitality fosters a collaborative and innovative environment, aiming to create memorable moments for guests and employees alike. Joining the Vine Hospitality team means becoming part of a community passionate about outstanding food and service. Role Description This is a full-time, on-site role for an Executive Chef based in Menlo Park, CA. The Executive Chef will oversee daily kitchen operations, including menu planning, food preparation, quality control, and team leadership. This position involves managing kitchen staff, maintaining inventory, ensuring compliance with health and safety standards, and crafting innovative dishes aligned with the restaurant's culinary vision. The Executive Chef will collaborate with the management team to enhance guest experiences and drive the success of the establishment. Qualifications Proven culinary expertise, including skills in menu development, food preparation, and innovative recipe creation Strong leadership and team management abilities to oversee and mentor kitchen staff effectively Proficiency in inventory management, cost control, and sourcing high-quality ingredients In-depth knowledge of food safety regulations and kitchen operations Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail Strong organizational and decision-making skills Previous experience as an Executive Chef or in a similar leadership position Culinary degree or equivalent work experience is preferred

Mise - Private Chef Reports To: The Principal Work Schedule: Full-Time, On-Site A Bay Area family seeks a warm, approachable Private Chef to join their household team and create nourishing, farm-to-table meals that bring their family together. This role supports a family that values authentic connections, sustainable living, and creating meaningful experiences around food. The ideal candidate will embrace the family's philosophy of wholesome, locally-sourced cuisine while fostering an engaging, educational environment that welcomes participation from all family members. The successful candidate will be the culinary heart of the household, crafting varied menus that accommodate diverse palates while maintaining a focus on organic, seasonal ingredients sourced from the property's garden and local farmers' markets. This position requires someone who views cooking not just as meal preparation, but as an opportunity to nurture family bonds and create lasting memories through food. We seek a versatile, down-to-earth professional who excels at creating approachable, nutritious cuisine without pretension. The ideal candidate brings genuine warmth to their interactions, particularly with children, and understands that the best meals are those that bring families together. The family gravitates toward Mediterranean cuisine as their foundation but seeks a chef with genuine curiosity and capability across international cuisines-someone who could confidently prepare an African stew one day, create Persian dishes with garden-fresh pomegranates the next, and craft Salvadoran pupusas or other global comfort foods with equal skill and enthusiasm. This opportunity offers the chance to work with a family that deeply appreciates good food prepared with care and intention. The role is perfect for someone who believes that the kitchen can be a place of learning, laughter, and connection, where children develop healthy relationships with food and families create traditions that last a lifetime. Expectations Minimum five years of professional culinary experience in private households, farm-to-table restaurants, or similar environments with demonstrated expertise in whole foods cooking and seasonal menu planning. Strong foundation in diverse international culinary traditions with particular emphasis on wholesome, family-friendly cuisine that prioritizes nutrition and flavor over elaborate presentation or haute cuisine techniques. Mediterranean cooking forms a strong base, with the versatility to explore global cuisines authentically. Genuine enthusiasm for working with children and creating an inclusive kitchen environment where young family members can safely participate in age-appropriate cooking activities and develop culinary skills. Expertise in sourcing and working with organic, locally-grown ingredients with the ability to collaborate effectively with garden staff and navigate farmers' markets to select the finest seasonal produce. Flexibility to adapt cooking styles and techniques to accommodate varied palates within a single household, creating meals that satisfy both adult and children's preferences while working creatively with texture challenges. Culinary curiosity and adaptability to explore and master dishes from various cultural backgrounds-from Ethiopian and Persian to Salvadoran and beyond-with a willingness to learn new techniques and expand the family's culinary horizons. Experience with Taiwanese or broader Asian cuisine would be valued. Outstanding interpersonal skills with a warm, engaging personality that makes family members and guests feel comfortable and welcome in the kitchen environment. Ability to plan and execute casual family dinners as well as larger gatherings for up to 20 guests, maintaining consistent quality while adapting presentation styles to suit different occasions. Strong organizational skills with the ability to maintain a clean, functional workspace throughout the cooking process, leaving the kitchen in an organized state for housekeeping staff to complete final cleaning. Commitment to sustainable practices and minimal waste, with creativity in utilizing garden produce and whole ingredients while avoiding processed or canned foods entirely. Responsibilities Daily Meal Preparation & Shopping: Begin mornings by sourcing fresh ingredients from the property's garden or local farmers' markets, then prepare nutritious breakfast, lunch, and dinner options that accommodate the family's varied schedules. Create portable breakfast items like smoothies, chia puddings, and wrapped breakfast bars for busy school mornings, along with family-style platters for shared meals that allow each family member to select their preferred portions. Garden-to-Table Coordination: Collaborate weekly with garden staff to utilize estate-grown produce, including seasonal fruits and vegetables. Plan menus that highlight fresh ingredients while supplementing with carefully selected items from local farmers' markets and organic suppliers. Maintain a zero-tolerance policy for canned or processed ingredients. Family Engagement & Education: Foster an inviting kitchen atmosphere where family members feel welcome to observe, learn, and participate. Create age-appropriate opportunities for children to assist with meal preparation, from simple plating tasks to basic cooking techniques, supporting their development of culinary skills and healthy food relationships without creating entitlement. Menu Development with Creative Protein Preparation: Design varied weekly menus featuring family-style service that balances familiar Mediterranean favorites with exciting exploration of international cuisines. Work creatively to make proteins appealing through different preparations (such as transforming meats into sausages or other formats) while respecting individual preferences and gradually expanding food horizons. Event Support: Prepare family-style meals for weekly gatherings of approximately 20 guests, creating abundant platters that encourage sharing and conversation. Occasionally support special events with more formal service, including printed menus and cocktail party formats as requested. Kitchen Management & Coordination: Maintain an organized, efficient workspace while remaining flexible enough to accommodate family participation. Work considerately with housekeeping staff by maintaining an "organized workspace" throughout service-keeping prep areas tidy and cooking areas manageable for efficient final cleaning by the housekeeping team. Dietary Adaptation: Prepare specialized items as needed, including steamed vegetables for the youngest family member, portable meals for school commutes, and dishes that creatively address texture sensitivities while maintaining nutritional value and expanding palates over time. International Cuisine Integration: Bring the world to the family's table through authentic preparation of global dishes, with Mediterranean cuisine as a foundation while regularly incorporating diverse international flavors and techniques, creating a truly international dining experience that reflects the family's adventurous palate. Service Style: Excel at family-style plating, creating single, abundant presentations from which all family members can serve themselves according to their preferences, fostering communal dining while respecting individual tastes. Benefits Healthcare Coverage: Comprehensive health, dental, and vision insurance benefits package currently being established. During the initial implementation period, the family will provide full reimbursement for all medical, dental, and vision insurance costs to ensure continuous coverage. Time Off: All major holidays off, plus additional paid time off Performance Recognition: Performance-based compensation reviews Professional Growth: Opportunities for culinary education and skill development Work Environment: Supportive family atmosphere that values work-life balance Important Note: As the family is currently building their household team infrastructure, there will be an initial setup period for formal payroll and benefits systems. During this transition, the family is committed to ensuring all benefits are provided through a reimbursement structure until formal systems are established, guaranteeing no gap in coverage or compensation.

Job Description Tech company in San Jose CA is looking for an experience Executive Chef for their commissary! High volume, scratch kitchen operation, ideal candidate is experienced in building and leading a team. M-F, holidays off, opportunity for career growth! SF Bay Area residents only! Hiring now!

**Residential & Dining Enterprises, Stanford, California, United States** Food Services Post Date Nov 11, 2025 Requisition # 106998 AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. _The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned._ _Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job._ _Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law._ Additional Information + **Schedule: Full-time** + **Job Code: 7623** + **Employee Status: Regular** + **Grade: I** + **Requisition ID: 106998** + **Work Arrangement : On Site**

The Expediting Sous Chef is a leader, hands-on and proactive. This role includes supervising the development and production of all elements of our expanding service operations for catered and retail events. The Expediting Sous Chef ensures that all food distribution and set up processes between the kitchen and function site are performing their duties as prescribed by the quality standards established by the Executive Chef. This position will report to the Executive Chef. POSITION RESPONSIBILITIES : Primary responsibility is to act as liaison between kitchen, stewarding and front of house. Identify service items to be moved and transported, execution of the delivery through stewards/runners, follow up with front and back of the house to ensure that the loop is closed. Utilizing slack communication hub. Verifies that portion sizes, service standards, and speed of service are maintained for culinary department. Responsible for attending event order meetings for both the convention center and theaters and assist with work order distribution, upkeep, and changes. Monitor and inform management of all EBMS changes. In charge of employee dining room management, cafeteria menu writing, and lunches delivered to theatres during events. Manage the ordering process in connection with purchasing and standard operating procedures with warehouse. Inputs all food orders into Birch Street ordering system and creates production sheets following the procedures in place. Act as an internal food safety ambassador for HACCP, constantly ensuring inspection readiness and compliance with all health codes and standards. Manage employee safety training in accordance with Human Resources. Ensures all kitchen equipment is inventoried, kept in working order following operations standard of procedures. Handle all culinary uniform needs. Other duties as assigned SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY : A minimum of 3 years in a food & beverage leadership position within the hospitality industry. Excellent written and communication skills. Computer experience (i.e., Microsoft Word, Outlook, Excel). The ability to perform essential functions in confined areas. The ability to grasp, lift and carry 50lbs The ability to lift, stand, stoop, and reach to perform essential duties. Ability to perform duties complete in a stressful environment. Able to work varying schedules, weekends and holidays, to reflect the business needs of the convention center. English/Spanish bi-lingual preferred Experience working in a unionized environment. Certification in food safety and sanitation. Team San Jose is an equal opportunity employer.

We're hiring a private chef to cook in a client's home. You'll follow straightforward, nutrition-led menus created with our in-house nutrition team, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed to keep everything aligned with the client's health goals. You'll work 2 days per week, for roughly 14-16 hours in total, preparing around 4 dinners per week plus flexible lunches for two people. The role is fully in-person at the client's home in the San Francisco Bay Area. Pay is competitive for the market and based on experience, and we reimburse groceries. You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. This client is highly focused on organic, clean ingredients, gluten-free cooking, and metabolic/gut health. An interest in nutrition, ancestral-style eating, and careful sourcing (organic, pasture-raised, wild, non-toxic cooking methods) will be a strong advantage, and a calm, systematic approach to meal prep will serve you well. To apply: Please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

We're hiring a private chef to cook in a client's home. You'll plan nutrition-led menus with our team, shop for quality ingredients, cook, batch where it makes sense, and leave the kitchen tidy. You'll coordinate with our nutrition team when needed, and you'll have direct feedback from the client so you can dial things in fast. About Biospan We place chefs into private households to deliver real, whole-food cooking with clear nutrition intent. Our clients include busy families, founders, and performance-minded professionals. We focus on simple, organic ingredients, smart prep systems, and consistent execution. When a client has a health goal or dietary protocol, we translate it into practical menus without fuss. This household follows a modern ancestral framework with a strong focus on gut diversity, metabolic health, and mitochondrial support - including gluten-free menus, clean proteins, resistant starch prep, ferments, and non-toxic cooking methods. How we work We keep menus seasonal and straightforward, and balance flavour with function. We're big on mise en place, safe batch prep, and efficient use of time. Chefs log dishes, portions, and any notes (preferences, allergies, wins, misses) so the next cook day is faster and better. When useful, you'll get light input from our nutritionists - macros, swaps, or protocol tweaks - but you still own the cooking. What you'll do Plan and cook meals tailored to the household, guided by Biospan nutrition menus Prepare around 4 dinners per week plus lunches for two people Manage shopping and inventory with a focus on organic, pasture-raised, wild and low-tox ingredients Portion and label meals in glass containers for easy reheating Use filtered water and non-toxic cooking methods as requested Keep the kitchen clean and organised Adapt to preferences, accommodate intolerances (including gluten-free), and update a simple log each cook day Communicate clearly with the client and Biospan so expectations stay aligned Schedule and location You'll work 2 days per week, roughly 14-16 hours in total across those cook days. The role is fully in-person at the client's home in the San Francisco Bay Area. Pay and expenses Pay is competitive and based on experience. We reimburse groceries and reasonable kitchen consumables. What you'll need At least three years of professional kitchen experience (private-chef experience preferred) Strong organisational skills, discretion, and punctuality A spotless, methodical approach to kitchen hygiene Active chef insurance, a clear background check, and a valid driving licence Genuine interest in nutrition, ancestral/functional eating, and granular ingredient quality Comfort working with detailed guidelines (macros, micronutrients, sourcing standards) while still cooking delicious, satisfying food How to apply Please complete our short form (1-2 minutes) with your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Mise - Private Chef Reports To: The Principal Work Schedule: Full-Time, On-Site A Bay Area family seeks a warm, approachable Private Chef to join their household team and create nourishing, farm-to-table meals that bring their family together. This role supports a family that values authentic connections, sustainable living, and creating meaningful experiences around food. The ideal candidate will embrace the family's philosophy of wholesome, locally-sourced cuisine while fostering an engaging, educational environment that welcomes participation from all family members. The successful candidate will be the culinary heart of the household, crafting varied menus that accommodate diverse palates while maintaining a focus on organic, seasonal ingredients sourced from the property's garden and local farmers' markets. This position requires someone who views cooking not just as meal preparation, but as an opportunity to nurture family bonds and create lasting memories through food. We seek a versatile, down-to-earth professional who excels at creating approachable, nutritious cuisine without pretension. The ideal candidate brings genuine warmth to their interactions, particularly with children, and understands that the best meals are those that bring families together. The family gravitates toward Mediterranean cuisine as their foundation but seeks a chef with genuine curiosity and capability across international cuisines-someone who could confidently prepare an African stew one day, create Persian dishes with garden-fresh pomegranates the next, and craft Salvadoran pupusas or other global comfort foods with equal skill and enthusiasm. This opportunity offers the chance to work with a family that deeply appreciates good food prepared with care and intention. The role is perfect for someone who believes that the kitchen can be a place of learning, laughter, and connection, where children develop healthy relationships with food and families create traditions that last a lifetime. Expectations Minimum five years of professional culinary experience in private households, farm-to-table restaurants, or similar environments with demonstrated expertise in whole foods cooking and seasonal menu planning. Strong foundation in diverse international culinary traditions with particular emphasis on wholesome, family-friendly cuisine that prioritizes nutrition and flavor over elaborate presentation or haute cuisine techniques. Mediterranean cooking forms a strong base, with the versatility to explore global cuisines authentically. Genuine enthusiasm for working with children and creating an inclusive kitchen environment where young family members can safely participate in age-appropriate cooking activities and develop culinary skills. Expertise in sourcing and working with organic, locally-grown ingredients with the ability to collaborate effectively with garden staff and navigate farmers' markets to select the finest seasonal produce. Flexibility to adapt cooking styles and techniques to accommodate varied palates within a single household, creating meals that satisfy both adult and children's preferences while working creatively with texture challenges. Culinary curiosity and adaptability to explore and master dishes from various cultural backgrounds-from Ethiopian and Persian to Salvadoran and beyond-with a willingness to learn new techniques and expand the family's culinary horizons. Experience with Taiwanese or broader Asian cuisine would be valued. Outstanding interpersonal skills with a warm, engaging personality that makes family members and guests feel comfortable and welcome in the kitchen environment. Ability to plan and execute casual family dinners as well as larger gatherings for up to 20 guests, maintaining consistent quality while adapting presentation styles to suit different occasions. Strong organizational skills with the ability to maintain a clean, functional workspace throughout the cooking process, leaving the kitchen in an organized state for housekeeping staff to complete final cleaning. Commitment to sustainable practices and minimal waste, with creativity in utilizing garden produce and whole ingredients while avoiding processed or canned foods entirely. Responsibilities Daily Meal Preparation & Shopping: Begin mornings by sourcing fresh ingredients from the property's garden or local farmers' markets, then prepare nutritious breakfast, lunch, and dinner options that accommodate the family's varied schedules. Create portable breakfast items like smoothies, chia puddings, and wrapped breakfast bars for busy school mornings, along with family-style platters for shared meals that allow each family member to select their preferred portions. Garden-to-Table Coordination: Collaborate weekly with garden staff to utilize estate-grown produce, including seasonal fruits and vegetables. Plan menus that highlight fresh ingredients while supplementing with carefully selected items from local farmers' markets and organic suppliers. Maintain a zero-tolerance policy for canned or processed ingredients. Family Engagement & Education: Foster an inviting kitchen atmosphere where family members feel welcome to observe, learn, and participate. Create age-appropriate opportunities for children to assist with meal preparation, from simple plating tasks to basic cooking techniques, supporting their development of culinary skills and healthy food relationships without creating entitlement. Menu Development with Creative Protein Preparation: Design varied weekly menus featuring family-style service that balances familiar Mediterranean favorites with exciting exploration of international cuisines. Work creatively to make proteins appealing through different preparations (such as transforming meats into sausages or other formats) while respecting individual preferences and gradually expanding food horizons. Event Support: Prepare family-style meals for weekly gatherings of approximately 20 guests, creating abundant platters that encourage sharing and conversation. Occasionally support special events with more formal service, including printed menus and cocktail party formats as requested. Kitchen Management & Coordination: Maintain an organized, efficient workspace while remaining flexible enough to accommodate family participation. Work considerately with housekeeping staff by maintaining an "organized workspace" throughout service-keeping prep areas tidy and cooking areas manageable for efficient final cleaning by the housekeeping team. Dietary Adaptation: Prepare specialized items as needed, including steamed vegetables for the youngest family member, portable meals for school commutes, and dishes that creatively address texture sensitivities while maintaining nutritional value and expanding palates over time. International Cuisine Integration: Bring the world to the family's table through authentic preparation of global dishes, with Mediterranean cuisine as a foundation while regularly incorporating diverse international flavors and techniques, creating a truly international dining experience that reflects the family's adventurous palate. Service Style: Excel at family-style plating, creating single, abundant presentations from which all family members can serve themselves according to their preferences, fostering communal dining while respecting individual tastes. Benefits Healthcare Coverage: Comprehensive health, dental, and vision insurance benefits package currently being established. During the initial implementation period, the family will provide full reimbursement for all medical, dental, and vision insurance costs to ensure continuous coverage. Time Off: All major holidays off, plus additional paid time off Performance Recognition: Performance-based compensation reviews Professional Growth: Opportunities for culinary education and skill development Work Environment: Supportive family atmosphere that values work-life balance Important Note: As the family is currently building their household team infrastructure, there will be an initial setup period for formal payroll and benefits systems. During this transition, the family is committed to ensuring all benefits are provided through a reimbursement structure until formal systems are established, guaranteeing no gap in coverage or compensation.

We are looking for a private chef to work 2 days per week. Each day is a Short day. You will cook and deliver meals off-site to the clients home. The client is based in San Francisco. 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 per year (depending on experience). How to apply: Please fill out the application form. It will take 1 to 2 minutes.